tag:blogger.com,1999:blog-42149197776103437162024-03-11T16:48:31.776-07:00Pastry School DiariesAnonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.comBlogger102125tag:blogger.com,1999:blog-4214919777610343716.post-57513807291132005552014-09-01T00:52:00.000-07:002014-09-01T00:52:27.706-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbP6ugAexXnV8xdSGYurHAuDjseer5KFWx1N_R9Q_sQfi33hHggznRJs-_-JTzWBSkIa6Nzy8tWD3y7xte1vCrD9_OFgi6J4MQxEWFcBwPYA1v0W1FyNKfyvzV6tGium-BnPBgKocYfIQ/s1600/Whipped+August+14.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbP6ugAexXnV8xdSGYurHAuDjseer5KFWx1N_R9Q_sQfi33hHggznRJs-_-JTzWBSkIa6Nzy8tWD3y7xte1vCrD9_OFgi6J4MQxEWFcBwPYA1v0W1FyNKfyvzV6tGium-BnPBgKocYfIQ/s1600/Whipped+August+14.jpg" height="400" width="400" /></div>
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Appologies for not posting any new recipes in over a month (I wish I could say I'm dieting but that will never happen. Sugar and butter take up way too much of my food pyramid) but I've been working on a very exciting new project.</div>
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If you live in Dubai, get ready...I'm coming to your door. Well, sort of. I've started an online bakeshop via Instagram (@whipped_dubai) and will be selling various desserts at the Arte markets every month under the brand, Whipped.</div>
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As much as I adore baking & blogging, a girl needs an income too. So, I thought, let's see if there is a market out there for my creations. I'm going to initially focus on Americana desserts. Goodies that are hard to come by here in the UAE (whoopie pies, anyone?)</div>
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Why the name Whipped? Funny enough when I first started blogging, I never-ever in my sweet life made home made whipped cream. Sorry, I'm American and we Cool-Whip-It. It's easy, cheap, and damn good eaten frozen from the tub. But honestly, I never knew any better. It's just what we use. So when I began experimenting and teaching myself new techniques (like fresh whipped cream) I was in awe of that fluff. I put it on everything...take a look at my pies and tarts section. You'll never see a naked pie in my kitchen. Eva. </div>
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And it's such a wonderful blank canvas! I've created so many versions, from my lemoncello whip, to the hot chocolate, Bailey's, caramel, you name it, I fluffed it. So hence the name Whipped. From where my infatuation of home made desserts started.</div>
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Ready to have a taste of Whipped? Be sure to check out my Instagram page (@Whipped_Dubai) for weekly specials and in the coming weeks I'll have the Facebook page active to purchase from too. But more than anything I'd love to see you in person and have a chat about sugar. Come see me at the Arte Market September 12th at Times Square in Dubai. For more information on the Arte markets click <a href="http://www.arte.ae/" target="_blank">here</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxIEFtIokv9sdhu_JgVkeKOHBSsIptI2B69sEMuCrBD0Z3R8lDLb8nvR2xkXkXmiC0AHe279HpHhgFNyav01grLzLF_2twPSjisZZuYak5OG9wx5uNckxA3LDWHS-ioAAuLr2kfdFBaU/s1600/Whipped+wording.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxIEFtIokv9sdhu_JgVkeKOHBSsIptI2B69sEMuCrBD0Z3R8lDLb8nvR2xkXkXmiC0AHe279HpHhgFNyav01grLzLF_2twPSjisZZuYak5OG9wx5uNckxA3LDWHS-ioAAuLr2kfdFBaU/s1600/Whipped+wording.jpg" height="103" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com4tag:blogger.com,1999:blog-4214919777610343716.post-40999006565273462742014-09-01T00:45:00.001-07:002014-09-01T10:56:27.841-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktQxjr2p0PmZC79FLlW91bjH_e9MBa4xS6LaHyEVfckGpstjBr8vhOXmgyMYQwr08kQ2Ewi0rlSxdJ_huTuxjb47iFZm_SHWXIy-caQGP3HiWyqCE2_Mr-QBMImcNqN1VOGXziliQ-OA/s1600/IMG_7085.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktQxjr2p0PmZC79FLlW91bjH_e9MBa4xS6LaHyEVfckGpstjBr8vhOXmgyMYQwr08kQ2Ewi0rlSxdJ_huTuxjb47iFZm_SHWXIy-caQGP3HiWyqCE2_Mr-QBMImcNqN1VOGXziliQ-OA/s1600/IMG_7085.JPG" height="400" width="400" /></a></div>
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When Love Doughnuts asked me to do a review and taste test (as in to determine the flavors without knowing what I was eating) I was all in. Who would ever say no to that? Maybe someone with a waistline..but not me.<br />
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I started following Love Doughnuts on Instagram because of their daily posts. Basically doughnut porn. I think part of the lure for me is they are located in Abu Dhabi and not in close proximity to my mouth. So you know, distance makes the heart (and stomach) grow fonder.<br />
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But in all honestly and hunger aside. Love Doughnuts are onto something. Their flavors are innovative and playful, something any good dessert should be. They're producing a product that has a niche market and doing something truly unique. The doughnut is timeless. I took that from Homer by the way...no not THE Greek poet, Homer<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDC2jSe4uWLAVCTAy1_xD4ZJHOzVVA4rkcUCaNHLEty6APBfXKebDmIFUYRCH9PviPoVAGJbdlEPwtkCaiNvjOXRQvS_Ro-YZDM75EBQMV30XTVTZUX3Msh-nxGkZyCFpZVmC2_311iM/s1600/homerst.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDC2jSe4uWLAVCTAy1_xD4ZJHOzVVA4rkcUCaNHLEty6APBfXKebDmIFUYRCH9PviPoVAGJbdlEPwtkCaiNvjOXRQvS_Ro-YZDM75EBQMV30XTVTZUX3Msh-nxGkZyCFpZVmC2_311iM/s1600/homerst.jpg" height="312" width="320" /></a></div>
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I'm talking about Homer Simpson, doughnut aficionado...and this idea of a timeless, endearing 'Love' for the doughnut will always work to their advantage. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMcBLW5VASQvfwOsMGfsbXilbE9QBMdbxqE2GqoJdAew745x6bdY5iphSWivBwJwz1dhZend6f7ltBth8YE64CONKsl7BB-haouB6xqNBuEVRk1rvj0mMfNT7iLR44oVpKm1G0XgkZ84/s1600/homerdonut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMcBLW5VASQvfwOsMGfsbXilbE9QBMdbxqE2GqoJdAew745x6bdY5iphSWivBwJwz1dhZend6f7ltBth8YE64CONKsl7BB-haouB6xqNBuEVRk1rvj0mMfNT7iLR44oVpKm1G0XgkZ84/s1600/homerdonut.jpg" height="320" width="227" /></a></div>
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And can we talk about their packaging for a minute?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8lcFKSxd1NBCpZfDgvO6C0HgaH0VxxTZ_C-0WosPiCND-Rn5B36uh7XldplUy6wd0kEel7mVH0x-KqR02Tj2UnhLaYcKkD91-SH6YNoPbruHD8ms3WsVOtUUlbLL1Q9e6Rm2_8IUUdY/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs8lcFKSxd1NBCpZfDgvO6C0HgaH0VxxTZ_C-0WosPiCND-Rn5B36uh7XldplUy6wd0kEel7mVH0x-KqR02Tj2UnhLaYcKkD91-SH6YNoPbruHD8ms3WsVOtUUlbLL1Q9e6Rm2_8IUUdY/s1600/1.jpg" height="320" width="240" /></a></div>
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Each individual flavor has it's own compartment, all stacked in a tower of caloric deep-fried heaven. I took one look at this and thought, I would pay just as much for this beautiful box as I would the contents. In a country where taste and statement is everything to many, Love Doughnuts nailed it. If this box had a strap I might just wear it as a purse. A doughnut purse. That's all my love handles need.</div>
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So let's get to the flavors. I was asked to first guess what I was eating before they let me in on the names. Here's a line up of what was sent, and what I guessed:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdNbVtCIhgPzWp3LCyhymYjYNVXKLyQeYXsUvAsXDcBTyNw_lcu47hqpake3qGrLBQZCxY4JySnuqRfEonN_-0Mitut8mvr8aPlmjEgOzcz_AU63bft-I_-6HSl9KZA3hJW3Knp-qm_U/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdNbVtCIhgPzWp3LCyhymYjYNVXKLyQeYXsUvAsXDcBTyNw_lcu47hqpake3qGrLBQZCxY4JySnuqRfEonN_-0Mitut8mvr8aPlmjEgOzcz_AU63bft-I_-6HSl9KZA3hJW3Knp-qm_U/s1600/2.jpg" height="320" width="274" /></a></div>
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My guess: White Chocolate with Chocolate Flake</div>
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Actual Flavor: White Belgium Chocolate</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUhyphenhyphen2GnoNCUl5xBixXEYqe1nYhIDJJR7fFXOGpJoWQUuzt9x1693vMoWhId8bFFEPW94Ybrv1amyobhn9GQ8evqk2JhNqmMOtbKF7fpL1YiFwPToUDK3anGwwlTFK9dmEhIRfNpTo28E/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfUhyphenhyphen2GnoNCUl5xBixXEYqe1nYhIDJJR7fFXOGpJoWQUuzt9x1693vMoWhId8bFFEPW94Ybrv1amyobhn9GQ8evqk2JhNqmMOtbKF7fpL1YiFwPToUDK3anGwwlTFK9dmEhIRfNpTo28E/s1600/3.jpg" height="320" width="240" /></a></div>
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My guess: Strawberry Cheesecake</div>
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Actual Flavor: Obvi, Strawberry Cheesecake!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzw1h-ctR-ZVLHvAl5cX7e2cu5RFEVk_Ivfp0duuETcgIeF3pGPuH-N-qhwS0HS_3mXokkACO4cvlMjJRqGf9rjnhdcKT8lxLrLxDRdZ4dtzbYwzPUJHFG_pi6MsuaB3DZuUMdRiH9QI/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzw1h-ctR-ZVLHvAl5cX7e2cu5RFEVk_Ivfp0duuETcgIeF3pGPuH-N-qhwS0HS_3mXokkACO4cvlMjJRqGf9rjnhdcKT8lxLrLxDRdZ4dtzbYwzPUJHFG_pi6MsuaB3DZuUMdRiH9QI/s1600/4.jpg" height="320" width="260" /></a></div>
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My guess: Caramel Apple</div>
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Actual Flavor: Toffee Apple Snickers</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3Uwk153xXfJBXKu7FEZbQLX03qy9GFYfBTzyKY0T62RSSx7Lx0Z7pHnHCk0LLQZN02UkB4635SB4BHCTbbwgEsz7XyOR92vYW0OddEmfVmlpz0VgQ9VjpZif6U-7JhklgzGqmSzlUHE/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC3Uwk153xXfJBXKu7FEZbQLX03qy9GFYfBTzyKY0T62RSSx7Lx0Z7pHnHCk0LLQZN02UkB4635SB4BHCTbbwgEsz7XyOR92vYW0OddEmfVmlpz0VgQ9VjpZif6U-7JhklgzGqmSzlUHE/s1600/5.jpg" height="320" width="246" /></a></div>
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My guess: Lime and Passion fruit with White Chocolate Glaze</div>
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Actual Flavor: White Chocolate Pistachio with Lemon Passion fruit </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDoA3lPfj_Brd0sczxuXAe1YeLO8OreFqT7z1hrLSuQ1hR5pyOFXDTh-3A5tGGRBVFrvRY-ae63BvxrHdV5L9zeA-el_IJUky3nSM5sEkbqtR811sm7UyUjv04Cb4sJdygR9Hj7slKqo/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDoA3lPfj_Brd0sczxuXAe1YeLO8OreFqT7z1hrLSuQ1hR5pyOFXDTh-3A5tGGRBVFrvRY-ae63BvxrHdV5L9zeA-el_IJUky3nSM5sEkbqtR811sm7UyUjv04Cb4sJdygR9Hj7slKqo/s1600/6.jpg" height="320" width="240" /></a></div>
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My guess: Triple Chocolate</div>
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Actual Flavor: Chocolate Neapolitan</div>
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If you're living in Abu Dhabi, lucky you! You're only a quick car ride away from a visit to Love Doughnuts. Well worth it I assure you. You can find them in the Guardian Towers, Technip Building, Muroor Abu Dhabi. </div>
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Instagram @love_dougnuts or <a href="http://www.lovedoughnuts.com/">www.lovedoughnuts.com</a></div>
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Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-53485027330544078202014-07-06T23:31:00.001-07:002014-07-06T23:31:15.773-07:00Kiwi, Fig, & Walnut Jam with Honey Mascarpone<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAuhlspH6OebCY_jKcvprzMB-0nATxySFl2RWDRxEGpXSJxy2l7_7ncC42Ih_sz218PcjXblfK2RdoMdhWvA9wWh7nZUoiAbHOMrnAHgu9N7LQrUZW3MEY-i0fPRPISRIGG2NjH1xtlU/s1600/001.jpg" height="640" width="570" /></div>
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When Zespri asked if I wanted another shipment of kiwi's this year, I couldn't have said <em>oh-my-God-yes-please-now-hurry-I've-been-waiting-8-months-to-see-them-back-in-the-stores-can't-you-grow-them-quicker</em> any faster. You may remember I took part in the Zespri Challenge last year. I had to eat two kiwi's a day for two weeks and blog about my experience as well as share recipes of how I was able to incorporate them into my diet. It was heaven. Especially considering I was pregnant and living off spicy Indian takeout and IHOP. </div>
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And I'll be honest, kiwi's aren't the easiest fruit to bake with. Sure you can slice them up over a tart and voile, dessert is served, but I strive to be innovative. There are a million and one fruit tart recipes out there; and you're not here for that. Here's what I came up with last year:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Pr9hnWr7t6xTb-_EscdTVvM4Oi6hSYkPSUckmUumpz9P0ujLwRvKtmWdrEoJWezwW-FQ29TNp_l-5knV3HUPdXSFXfHqCVbQtR-aJusPpc18I0QQCW9yDsZxFhAqaMILHbUFSD9JKxo/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Pr9hnWr7t6xTb-_EscdTVvM4Oi6hSYkPSUckmUumpz9P0ujLwRvKtmWdrEoJWezwW-FQ29TNp_l-5knV3HUPdXSFXfHqCVbQtR-aJusPpc18I0QQCW9yDsZxFhAqaMILHbUFSD9JKxo/s1600/01.JPG" height="320" width="320" /></a></div>
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<a href="http://pastryschooldiaries.blogspot.ae/2013/07/kiwi-lime-mint-sorbet-with-raspberry.html" target="_blank">Kiwi, Mint, & Lime Sorbet with Raspberry Sauce in a Sugar Cookie Cup</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WG33ASdsC6lONoAQUEA0uxZHGvA3v1YrlyRf9BxvmoXzxSkX-htxTVWDhzHbrOprtHcekak_BjTfGLAcWFDau4E9VmkBK7u3eqhtGzGVSahs28A1_RGPZm52o45JeM3HHIdFdJFQDmY/s1600/01+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WG33ASdsC6lONoAQUEA0uxZHGvA3v1YrlyRf9BxvmoXzxSkX-htxTVWDhzHbrOprtHcekak_BjTfGLAcWFDau4E9VmkBK7u3eqhtGzGVSahs28A1_RGPZm52o45JeM3HHIdFdJFQDmY/s1600/01+(2).JPG" height="320" width="320" /></a></div>
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<a href="http://pastryschooldiaries.blogspot.ae/2013/06/malibu-rum-glazed-kiwi-coconut-cake.html" target="_blank">Malibu Rum Glazed Kiwi & Coconut Cake</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wIvRo7WqfF5kLITM7s0QHw6ir0yR19GP5r2IAy4L1WYCvC596ImdL49Gb19x3LS-AigLMolbF_-7f0uPkM-HVvLQjJi0AKvglmoq94LGCmxtbpID3S02_CxOapHh1cDrz50K77JneA0/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1wIvRo7WqfF5kLITM7s0QHw6ir0yR19GP5r2IAy4L1WYCvC596ImdL49Gb19x3LS-AigLMolbF_-7f0uPkM-HVvLQjJi0AKvglmoq94LGCmxtbpID3S02_CxOapHh1cDrz50K77JneA0/s1600/photo.JPG" height="320" width="240" /></a></div>
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<a href="http://pastryschooldiaries.blogspot.ae/2013/09/zespri-kiwi-14-day-challenge.html" target="_blank">White Chocolate, Mixed Berry, and Kiwi Cobbler</a></div>
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Although Zespri isn't holding the challenge again this year, I'm still happy to spread the word about how nutrient dense kiwi's are. It's always a gift from the Gods when something is this sweet and delicious, but also so incredibly good for you too.</div>
<ul>
<li>One Zespri Kiwi can provide you with your daily requirement of Vitamin C, helping contribute to the normal function of the immune system.</li>
<li>Zespri Kiwi's are an excellent source of fiber, potassium, and folate (kiwi's are one of the few foods that actually contain folate)</li>
<li>Eating two Zespri kiwis (I just did by the way I couldn't stand it, they're just so juicy and sweet. I literally ate kiwis instead of a cookie...I girl-scout swear) has shown to reduce the amount of oxidative damage to the cells of the body and improve the repair of damaged DNA caused by free radicals and oxidative stress. I wonder how it works on wrinkles? Forget eye cream, I'm switchin' to Zespri!
</li>
</ul>
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So, you may be wondering, what the heck, fig and kiwi? Let me explain...</div>
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My mother-in-law sends us army sized portions of Fig Jam (home-made with Lebanese figs <em>only</em>) whenever figs are in season. It's a very typical Lebanese spread because they grow <em>everywhere</em>. Lebanese figs must be like the American version of squash, tomatoes, or peaches. When they grow...they grow...in abundance. I'm talking like <em>Costco-quantity-what-the-heck-am-I-going-to-do-with-20-pounds-of-figs</em>. And although my MIL and I may not speak the same language, there is one thing that we do understand, and that is I love fig jam and she wants as many photos of her grandkids that I'm able to send. So, we happily swap.<br />
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I almost felt bad straying from the traditional Lebanese recipe for fig jam, but then again Pastry School Diaries is all about putting a modern twist on the classics, so fig and kiwi it is.<br />
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Have you tried SunGold's yet? Let me tell you they're unlike any fruit you've ever tasted. First, they're more yellowish and not quite as green as traditional kiwis:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqYB_DL9PVILMrrJy59RkjFyEGnVxQdT3n8qj_tZK2BVJol316mZNqqAbpomShYrzpGK5KdHNYIo0fsFRiasKdxGkxdol0S09sAi5uMzUo3THzt0Ku8_QoF41RzXlfU-7RkOOM1r6xN0/s1600/Zespri_Landing_Hero_Gold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuqYB_DL9PVILMrrJy59RkjFyEGnVxQdT3n8qj_tZK2BVJol316mZNqqAbpomShYrzpGK5KdHNYIo0fsFRiasKdxGkxdol0S09sAi5uMzUo3THzt0Ku8_QoF41RzXlfU-7RkOOM1r6xN0/s1600/Zespri_Landing_Hero_Gold.jpg" height="130" width="320" /></a></div>
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SunGold's are somewhat less tart than a green kiwi and have a mild tropical/pineapple flavor. The flesh of the fruit is extremely soft and waaaaaay more juicy than a regular green. The skin is also thinner and very easy to peel. Seriously it can do wrong. <br />
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<strong><span style="font-size: large;">Kiwi, Fig, & Walnut Jam with Honey Mascarpone</span></strong><br />
<span style="font-size: x-small;">makes about two cups of jam</span><br />
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<span style="font-size: x-small;">*apologizes to my US readers, this recipe is in metric. The original recipe I adapted was written in grams/ml. But hey, it's fun to measure with a scale sometimes...recipes are sooooo much more accurate this way...us and our silly cups. </span><br />
<span style="font-size: x-small;"></span><br />
<strong>Ingredients:</strong><br />
200 grams dried figs, sliced into strips <em>(discard the stems)</em><br />
250 ml water<br />
75 grams sugar<br />
6 SunGold Zespri Kiwis, peeled and cut into chunks<br />
120 grams walnuts, toasted<br />
20 grams sesame seeds<br />
<br />
mascarpone for spreading<br />
honey for drizzling<br />
toasted baguette<br />
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<strong>Directions:</strong><br />
<strong></strong><br />
<em>*If you have a kiwi spoon like the one seen here, scoop out the flesh of the kiwi over a bowl to catch the juice (which will be used in addition to the kiwi). If you don't have a magical kiwi spoon don't fret; cut your kiwi's in half and use a small spoon, slipping it between the fruit and skin. Slowly work your way around the perimeter to release the fruit. Make sure to do this over a bowl, catching the extra juice that will be used along with the kiwi.</em><br />
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Combine the figs, water, and sugar in a medium sized stock pot. Bring mixture to a boil over medium heat.<br />
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Cover pot and reduce heat to low and continue to simmer until figs begin to soften, about 10 minutes. Stir often so the mixture won't burn.</div>
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Remove lid and add the chopped kiwi and extra juice, stir to combine. Continue to simmer, uncovered about 5 minutes, stirring often.<br />
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Add the chopped walnuts and sesame seeds; stir to combine. Cover lid with pot and simmer for 30 minutes, stirring often to avoid the jam sticking to the bottom. <br />
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Remove lid and cook for an additional 10 minutes or until all moisture has evaporated and mixture is thick.</div>
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Remove jam from heat and allow to cool. Store in an airlight container in the refigerator for up to two weeks.<br />
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To serve, brush sliced baguette with olive oil and toast on grill. <br />
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Combine about a quarter of a cup of mascarpone with a tablespoon of honey, stir to combine.<br />
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Slather the sweetened mascarpone over the toasted baguette and top with a dollop of jam. Serve immediately.<br />
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<a href="http://www.figandwalnut.com/2013/03/lebanese-fig-walnut-and-rose-jam.html" target="_blank">recipe adapted from Fig & Walnut</a></div>
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Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com2tag:blogger.com,1999:blog-4214919777610343716.post-35905889864718804582014-07-02T03:45:00.002-07:002014-07-02T03:45:49.764-07:00Caramel, Coconut, & Sea Salt Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
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The idea for these cookies came from summer desperation and a means to help keep my kid busy in the kitchen. However, I was literally almost out of flour (why I used oats) and had EXACTLY 3/4 of a cup of butter left. No chocolate chips neitha. All I had was half a bag of caramels and some coconut. These truly were <em>everything-but-the-kitchen-sink</em> cookies. But damn after we tasted them it was as if this recipe was conceived by the heavenly cookie Gods to be a legend. Yes, a legend people. I always know I've got something good when my husband says 'this would sell.' So if you've got a bake sale coming up, these pups are your go-to money maker. </div>
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<strong><span style="font-size: large;">Caramel, Coconut, & Sea Salt Oatmeal Cookies</span></strong><br />
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<strong>Ingredients:</strong><br />
1 3/4 cups all-purpose flour<br />
1 1/2 cups rolled oats<br />
1 1/2 cups brown sugar<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
3/4 cup unsalted butter, melted <em>(and slightly cooled)</em><br />
2 eggs, room temperature*<br />
1 egg yolk, room temperature*<br />
1 tablespoon vanilla extract<br />
1 cup sweetened coconut flakes<br />
1 cup <a href="http://www.walmart.com/ip/Kraft-Premium-Unwrapped-Caramel-Bits-11-oz/10308416" target="_blank">Kraft Caramel Bits</a><br />
sea salt <br />
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<em>*I never-ever remember to leave my eggs out when a recipe calls for room temp. eggs. Don't worry it's an easy fix. Put eggs in a large bowl and place in the sink. Fill bowl with warmish (but not hot) water and let the eggs sit for a few minutes until they warm up.</em><br />
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<strong>Directions</strong><br />
<strong></strong><br />
Preheat oven to 350 degrees F. Line cookie sheet with slip mat or baking paper. Sift the flour into a large bowl. Add the oats, brown sugar, baking soda, and salt. Using a wooden spoon, stir well to combine.<br />
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Combine the two whole eggs and one egg yolk in a small bowl and slightly whisk to combine. In a medium sized bowl, combine the melted butter, eggs, and vanilla. Stir to combine.</div>
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Pour wet mixture over the dry and mix to combine.</div>
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Add the coconut and caramel bits and mix well to combine.</div>
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Roll dough into balls and slightly flatted with your finger tips. You can use the back of a fork to make a criss-cross pattern if you wish. <em>I did this but it wasn't very prominent after they baked.</em> Sprinkle each cookie with sea salt.</div>
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Bake for 10-12 minutes or until edges are slightly golden. Some of the caramel may ooze out the side like this one. Its easy to break off once they're cool (and super yum too).</div>
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Let cookies cool on pan for a few minutes, then transfer to a wire rack to cool completely. Store in an air-tight container for up to a week.</div>
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<br />Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com1tag:blogger.com,1999:blog-4214919777610343716.post-72407141037310990582014-06-29T00:15:00.001-07:002014-06-29T00:15:37.244-07:00Banoffee Pie in a Sour Cream Pastry Crust with Espresso Whipped Cream<div class="separator" style="clear: both; text-align: center;">
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I'm not sure what mountain of buttercream I've been hiding under for the majority of my life, but how I've never come to make Banoffee Pie before is just ludicrous.<br />
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Ok, America...you too. Let's be honest. I didn't even know about Banoffee until I moved to Dubai...it's almost a bit embarrassing to admit really. Ok to be fair, it <em>is</em> a traditional classic British pie, so it's not our fault. But how-<em>oh</em>-how is this not part of our Thanksgiving lineup, snug and chummy next to the Apple and Pumpkin? Because get ready for this...Banoffee is better than BOTH! AND it's cheaper, the filling only has three ingredients! One of which is sweetened condensed milk, so you know it <em>has</em> to be good.<br />
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Never mind...we learn and move on. Banoffee...it's simple. Banana + Toffee. I know, right? I didn't know what it meant at first either. Kind of looks like a typo when you first read it.<br />
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So let's talk about this sour cream crust. Hello new BFF. Is that abbreviation over with yet? What can I substitute for it? It's just easy and sums up so much. Anyway, this crust is soooooo forgiving. It almost rolls itself AND jumps in your pie plate, you will love it. I found the recipe on Mel's Kitchen Cafe, lovingly goes into detail about every step. I suggest you go over to <a href="http://www.melskitchencafe.com/the-only-pie-crust-recipe-tutorial-youll-ever-need/" target="_blank">her page</a> and read all about the crust. No food processor required. Yay, one less thing to dig out/wash/put away.<br />
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<strong><span style="font-size: large;">Banoffee Pie in a Sour Cream Pastry Crust with Espresso Whipped Cream</span></strong><br />
<span style="font-size: x-small;">makes one single 9-inch pie crust</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/banoffee-pie-in-a-sour-cream-pastry-crust-with-espresso-whipped-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">printable version</a></span><br />
<span style="font-size: x-small;"></span><br />
<strong>Ingredients</strong><br />
<strong></strong><br />
<strong>For the Crust:</strong><br />
<div class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">
1 1/2 cups unbleached all-purpose flour</div>
<div class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">
1/4 teaspoon salt</div>
<div class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">
2 teaspoons granulated sugar</div>
<div class="ingredient" itemprop="ingredients">
1/2 teaspoon cinnamon</div>
<div class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">
10 tablespoons butter, frozen</div>
<div class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">
1/2 cup full-fat sour cream, plus an additional tablespoon or two if needed</div>
<div class="ingredient" itemprop="ingredients">
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<div class="ingredient" itemprop="ingredients">
<strong>For the Filling:</strong></div>
<div class="ingredient" itemprop="ingredients">
3 1/2 tablespoons unsalted butter, cut into cubes </div>
<div class="ingredient" itemprop="ingredients">
1/3 cup brown sugar</div>
<div class="ingredient" itemprop="ingredients">
1 can sweetened condensed milk</div>
<div class="ingredient" itemprop="ingredients">
<strong></strong> </div>
<div class="ingredient" itemprop="ingredients">
<strong>For the Espresso Whipped Cream:</strong></div>
<div class="ingredient" itemprop="ingredients">
3/4 cup heavy whipping cream</div>
<div class="ingredient" itemprop="ingredients">
1 teaspoon vanilla extract</div>
<div class="ingredient" itemprop="ingredients">
3 tablespoons sugar</div>
<div class="ingredient" itemprop="ingredients">
3/4 teaspoon instant espresso powder (not instant coffee granules)</div>
<div class="ingredient" itemprop="ingredients">
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<div class="ingredient" itemprop="ingredients">
<strong>Directions</strong></div>
<div class="ingredient" itemprop="ingredients">
<strong></strong><br />
Whisk together the flour, salt, sugar, and cinnamon in a medium sized bowl.<br />
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Using a large cheese grater, grate the butter into the dry ingredients. I wrapped a piece of plastic wrap around the bottom of the cold butter to help it from slipping out of my hand <em>(take care not to grate it like I did...)</em></div>
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Use a fork to lightly coat the butter with the dry ingredients. Don't mush the butter down, you want to keep lots of chunky pieces to help to create a flaky crust.</div>
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Add the sour cream and use fork to incorporate into the butter and flour mixture. Don't over mix, otherwise the dough will become too tough. </div>
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The dough will be slightly shaggy (as Mel perfectly describes it). At this point, it's best to work it together with your hands. But don't over-do it. Just shape it into a cohesive ball. Kneading too much will result in a tough dough.</div>
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If you find your dough is too dry, add one small spoonful of sour cream at a time until it comes together<em> (pressing down with the fork after each addition...I had to add about two extra spoonfuls)</em> </div>
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If baking immediately, the dough is ready to be rolled out (no extra refrigeration time required, I know it's awesome). If you'll be baking it later on, shape the dough into a disc, cover with plastic wrap and refrigerate 1-2 days.</div>
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Roll out the dough on a lightly floured surface, making sure to also dust your rolling pin. Start from the center and roll outward, rotating the dough a quarter-turn after a few rolls with the pin. Work the dough as little as possible to ensure a flaky crust.</div>
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I usually place my pie plate over my rolled dough to ensure large enough for my plate; also check to see if there is enough dough around the perimeter to fit up the sides of the plate.</div>
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Carefully roll the dough onto the rolling pin (dust with flour before hand) and un-roll onto the pie plate. </div>
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Using kitchen shears, trim the excess dough around the perimeter of the pie, leaving about 1/4 inch.</div>
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Fold the cut overhang underneath and crimp the sides of the dough all around the pie.</div>
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Cover pie with plastic wrap and refrigerate for 30 minutes before baking. Preheat oven to 350 degrees F. Remove pie from fridge and cover with baking paper. Fill with dried beans or pie weights. Bake for 20-25 minutes. Remove from oven and carefully remove the weights or beans and discard paper. Place back in the oven for 10-12 minutes, until golden.</div>
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Let crust cool completely on wire rack before filling.</div>
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To prepare the filling, combine the butter, sugar, and sweetened condensed milk in a saucepan. Over low heat, bring mixture to a slow simmer, but do not boil. Cook for 10-12 minutes or until mixture thickens.</div>
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Immediately pour the thickened filling into the cooled pie crust. Smooth evenly with a spatula. Refrigerate until firm, about 2 hours, or until ready to serve.</div>
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Once ready to serve, slice bananas and place in a large bowl. Add the lemon juice and gently stir to coat the bananas. </div>
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Arrange the sliced bananas in two over-lapping circles around the pie. I like to leave a gap between the crust and the bananas so the filling shows nicely.</div>
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To prepare the whipped cream, beat the heavy cream on high speed until soft peaks form. Add the sugar, vanilla, and espresso powder and beat again on high until the mixture becomes thick.</div>
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Add a large mound of the whipped in the center of the pie on top of the bananas (but not covering them completely!) dust with cocoa powder and serve immediately.</div>
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crust recipe adapted from <a href="http://www.melskitchencafe.com/the-only-pie-crust-recipe-tutorial-youll-ever-need/" target="_blank">Mel's Kitchen Cafe</a></div>
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pie filling courtesy of <a href="http://www.taste.com.au/recipes/2350/banoffee+pies" target="_blank">Taste</a></div>
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<br />Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com1tag:blogger.com,1999:blog-4214919777610343716.post-65292461002076286862014-06-12T22:28:00.002-07:002014-06-14T05:53:41.916-07:00Halawa & Pistachio Tart with Cornflake Cruch<div class="separator" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;">
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<span style="font-family: Verdana, sans-serif;">I'm always trying to come up with new ways to incorporate Halawa into desserts (also sometimes called Halva). I feel it has such huge potential, yet is completely underated (and under-used in desserts). The first time I wanted to bake with it I couldn't even find a recipe that calls for it as an ingredient (now there are loads...on my recipe page!) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2L0SKC2GJ_bhLLXRsmLJ3wBnLWmf0G2Z7YhQ8RBiCaaDxsxfIFhyLc39vVQDa4Ee7xyGMadjUI82O3pLxQphrBumVD-p57JsuMCdPpngiSeg2qANi5-jDK8y8SWXpWDGPY5yaY1lOTFA/s1600/Halawa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2L0SKC2GJ_bhLLXRsmLJ3wBnLWmf0G2Z7YhQ8RBiCaaDxsxfIFhyLc39vVQDa4Ee7xyGMadjUI82O3pLxQphrBumVD-p57JsuMCdPpngiSeg2qANi5-jDK8y8SWXpWDGPY5yaY1lOTFA/s1600/Halawa.jpg" height="249" width="320" /></span></a></div>
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<a href="http://www.hashems.com/" target="_blank"><span style="font-family: Verdana, sans-serif;">Hashems</span></a></div>
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<span style="font-family: Verdana, sans-serif;">The first time I came across halawa in the grocery store I asked my husband how it was inteded to be eaten...he shrugged and said as a kid they ate it on bread (he's Lebanese). This peaked my interest (and recipe radar) so it's like the Arab version of Nutella, I squealed?! Yes, Halawa is Nutella's Arab cousin, awesome. </span></div>
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<span style="font-family: Verdana, sans-serif;">However let's not be too quick to generalize, the Turk's are also big consumers of Halawa (although they refer to it as Halva) as are people in east and central Europe, central and west Asia, and the Jewish world too...now that the UN is happy, let's discuss Halawa.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzFNmrrhUEOkYAL97HYT7iA2LCsUmhdLXHReALKDKdlMhG24bgvLc0s6dvhdXwDmuglevoBW6plN9u2k15bBoy6gfZlbaTo8LkiG-QksPTqmEaGbquPi3BXX5vVqxENfHKW_wOBkYiBs/s1600/Halawa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHzFNmrrhUEOkYAL97HYT7iA2LCsUmhdLXHReALKDKdlMhG24bgvLc0s6dvhdXwDmuglevoBW6plN9u2k15bBoy6gfZlbaTo8LkiG-QksPTqmEaGbquPi3BXX5vVqxENfHKW_wOBkYiBs/s1600/Halawa2.jpg" height="210" width="320" /></span></a></div>
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<a href="http://www.halwani.com/" target="_blank"><span style="font-family: Verdana, sans-serif;">Halwani Bros Co.</span></a></div>
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<span style="font-family: Verdana, sans-serif;">Halawa is basically sweetened tahinni, aka sesame paste which is also one of the main ingredients in hummus. The paste is mixed with a simple syrup and cooked to a hard crack stage, similar to making a caramel. Halawa is most often sold in blocks or comes sealed in tubs. Traditionally pistachio's or pine nuts are mixed in with halawa, however my favorite flavor is the chocolate swirl, I mean come on look at that.....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZYUqFFRyFZ4tnBbhfK7HWWeu5ab7xIxXxOO1gf6-s5N6EcDP-B75wsV3B0r_Jaez_vx7Vo-ZgeItCDq6WgcHzsxyUWvScJoUgzSVp7rnnPSQs8TXpOB6UHLBFgG5fQ3SXAdpvo8jfIA/s1600/chocolate+halawa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZYUqFFRyFZ4tnBbhfK7HWWeu5ab7xIxXxOO1gf6-s5N6EcDP-B75wsV3B0r_Jaez_vx7Vo-ZgeItCDq6WgcHzsxyUWvScJoUgzSVp7rnnPSQs8TXpOB6UHLBFgG5fQ3SXAdpvo8jfIA/s1600/chocolate+halawa.jpg" height="247" width="320" /></span></a></div>
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<a href="http://elbawadi.com/halawa-chocolate.htm" target="_blank"><span style="font-family: Verdana, sans-serif; font-size: x-small;">image from El Bawadi</span></a></div>
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<span style="font-family: Verdana, sans-serif;">Halawa melts quite easily and can be incorporated into desserts in a multitude of ways. Add melted halawa to cake batter or buttercream, sprinkle it over a cake, or swirl into some home made ice cream, really the possibilities are endless. Leftovers can be stored in an air-tight container at room temperature for about a month or so. You may see some of the oil begin to separate, just give it a stir and it's ready to go. </span></div>
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<span style="font-family: Verdana, sans-serif;">I would love to hear how you grew up eating halawa, please leave me a note in the comments below.</span></div>
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<strong><span style="font-family: Verdana, sans-serif; font-size: large;">Halawa & Pistachio Tart with Cornflake Cruch</span></strong></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">makes one 9-inch tart</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/halawa-pistachio-tart-with-cornflake-cruch?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">printable version</a></span></div>
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<o:p><strong><span style="font-family: Verdana, sans-serif;">For the crust:</span></strong></o:p></div>
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</span><br />
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<o:p><span style="font-family: Verdana, sans-serif;">1 1/2 cups crushed graham cracker crumbs</span></o:p></div>
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<o:p><span style="font-family: Verdana, sans-serif;">2 tablespoons sugar</span></o:p></div>
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</span><br />
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<o:p><span style="font-family: Verdana, sans-serif;">6 tablespoons (3 ounces) unsalted butter, melted</span></o:p></div>
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</span><br />
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<o:p><span style="font-family: Verdana, sans-serif;">1/8 teaspoon salt</span></o:p></div>
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<strong><span style="font-family: Verdana, sans-serif;">For the filling:</span></strong></div>
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<span style="font-family: Verdana, sans-serif;">1 cup pistachio halawa</span></div>
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<span style="font-family: Verdana, sans-serif;">½ cup sweetened condensed milk</span></div>
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<span style="font-family: Verdana, sans-serif;">¼ cup corn syrup</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tablespoons rose water</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tablespoons sugar</span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<strong><span style="font-family: Verdana, sans-serif;">For the corn flake crunch:</span></strong></div>
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<span style="font-family: Verdana, sans-serif;">1 ½ cups cornflakes</span></div>
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<span style="font-family: Verdana, sans-serif;">¼ cup slivered raw pistachios </span></div>
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<span style="font-family: Verdana, sans-serif;">1 ½ tablespoons sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">¼ teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1/8 cup milk powder</span></div>
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<span style="font-family: Verdana, sans-serif;">2 ½ tablespoons melted butter</span></div>
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<o:p><strong><span style="font-family: Verdana, sans-serif;">Directions</span></strong></o:p></div>
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<span style="font-family: Verdana, sans-serif;">First prepare the cornflake crunch which will be used as the
garnish/topping.<span style="mso-spacerun: yes;"> </span>This can be made ahead of
time and kept in an air-tight container at room temperature for a couple of
days.</span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 275F.<span style="mso-spacerun: yes;">
</span>Line a large cookie sheet with baking paper or a slip mat.<span style="mso-spacerun: yes;"> </span>Place the cereal in a large bowl and gently
crush to about half the original size using your fingers.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add the pistachios, sugar, salt, and milk powder to the cereal; toss to combine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiekwVYgrA8Kj_hErZ1VbRWubE1piB5sZArXkADP0E8tYlCPhksO8-gMvA7fj2Aqlv1Rj1jpNGC4rugpsuhFNs6DITtFpcM9M6zGKG9qQKxSXcmpLi__cnYql3ovUx7oY6KAuvNvSt4s4/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiekwVYgrA8Kj_hErZ1VbRWubE1piB5sZArXkADP0E8tYlCPhksO8-gMvA7fj2Aqlv1Rj1jpNGC4rugpsuhFNs6DITtFpcM9M6zGKG9qQKxSXcmpLi__cnYql3ovUx7oY6KAuvNvSt4s4/s1600/1.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Pour the melted butter over the mixture and stir to form small clusters.<span style="mso-spacerun: yes;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrcs0jKUZ7UzGemI0uhgjal9_o3OcPDT63NKHTfWu1LFplvaHWPBC_z4BzJy64b0lvgkkwI_9r3im7dkz1asRAL9Y8Oyi4g8q4-4Qj_luhEtFq_zEYT99r7sNXrQVgyu64XT0tr6ZYn0/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrcs0jKUZ7UzGemI0uhgjal9_o3OcPDT63NKHTfWu1LFplvaHWPBC_z4BzJy64b0lvgkkwI_9r3im7dkz1asRAL9Y8Oyi4g8q4-4Qj_luhEtFq_zEYT99r7sNXrQVgyu64XT0tr6ZYn0/s1600/2.JPG" height="320" width="262" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9K7LFQILEugCVXuNk6Xe7Gj5P7RIo-OCm8xBfIBSOOIyJl_I2zSD18oFDuPfzdEHCbaH4FGQhbD1ltS3FOV8a8qAMA8QoH9eZuk6eFpakAW0s8qKYh3Bk8nvQ0y4QhqYqi9gnkrphyK4/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9K7LFQILEugCVXuNk6Xe7Gj5P7RIo-OCm8xBfIBSOOIyJl_I2zSD18oFDuPfzdEHCbaH4FGQhbD1ltS3FOV8a8qAMA8QoH9eZuk6eFpakAW0s8qKYh3Bk8nvQ0y4QhqYqi9gnkrphyK4/s1600/3.JPG" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Spread the mixture evenly on pan and bake for about 20
minutes or until golden brown.<span style="mso-spacerun: yes;"> </span>Remove
from oven and place pan on wire rack to cool completely.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKa7az4-_fpe4GT__yB-g7hX1Ml91fTFVYptIS0B868xKi76Qdma-mEzU1deprFvqZBcHZAM8m8_tQwFUQQGfQsRguk-R9RiE8OrwXvvZBWcWjhYy8C6fu7a2Um9gw6J8dyRe9VLeaqEI/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKa7az4-_fpe4GT__yB-g7hX1Ml91fTFVYptIS0B868xKi76Qdma-mEzU1deprFvqZBcHZAM8m8_tQwFUQQGfQsRguk-R9RiE8OrwXvvZBWcWjhYy8C6fu7a2Um9gw6J8dyRe9VLeaqEI/s1600/4.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">To prepare the crust, combine the graham cracker crumbs, sugar, and salt in a medium sized bowl. *<em>(as you can see I substituted butter biscuits as I didn't have any graham crackers on hand. Measurements remain the same)</em></span><span style="font-family: Verdana, sans-serif;">
</span></div>
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<em><span style="font-family: Verdana, sans-serif;">*Note: if you don't feel like digging out the food processor with it's one million attachments (like me) simply place the graham cracker crumbs (or biscuits) in a zip lock bag (release the extra air inside) and crush with a rolling pin.</span></em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAD8kESF56bgwRsgNk-hUdbnllPXsiG40ptWMA3QnIyeTEz4BCvVFkdvWRUQt_CD2wUPrOuN5R3PnsO67PAINsZ778jTK30o_Aw-w2FLLhyLXdspx3EuSJyNje25JaaUx1pxn7eQ9EHSc/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAD8kESF56bgwRsgNk-hUdbnllPXsiG40ptWMA3QnIyeTEz4BCvVFkdvWRUQt_CD2wUPrOuN5R3PnsO67PAINsZ778jTK30o_Aw-w2FLLhyLXdspx3EuSJyNje25JaaUx1pxn7eQ9EHSc/s1600/5.JPG" height="203" width="320" /></span></a></div>
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<em><span style="font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Pour melted butter over the mixture and use a fork to combine, gently
pressing the crumbs together making sure they are evenly coated with the
butter.<span style="mso-spacerun: yes;"> </span>The mixture should resemble wet
sand.<span style="mso-spacerun: yes;"> </span></span></em></span></div>
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<em><span style="font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Transfer the mixture to a pie pan and press firmly into the bottom and
sides of the pan.<span style="mso-spacerun: yes;"> </span>Use a metal measuring
cup to ensure the sides and bottom are packed well.<span style="mso-spacerun: yes;"> </span>This also helps to create an even surface.</span></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHYZK1Yu2umXu-Uj8RyBAhv19cVQm75i9FMHDxGFXyaSysjY7XtLIpeXDv8kqpdpwdMJXCB1VliNWP63txjy2ITLJXuqflp0DroBQRJ4aSWBHObmyFxiMkBsV_tk_S4a5e1cRUNlV8zg/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipHYZK1Yu2umXu-Uj8RyBAhv19cVQm75i9FMHDxGFXyaSysjY7XtLIpeXDv8kqpdpwdMJXCB1VliNWP63txjy2ITLJXuqflp0DroBQRJ4aSWBHObmyFxiMkBsV_tk_S4a5e1cRUNlV8zg/s1600/8.JPG" height="240" width="320" /></span></a></div>
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<em><span style="font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Place pan in the freezer to firm, about 30-45 minutes.<span style="mso-spacerun: yes;"> </span>Once the crust is firm, proceed to preparing
the filling.<span style="mso-spacerun: yes;"> </span>Additionally, ensure the
cornflake crunch is ready to go as you will need to sprinkle it immediately after
pouring the filling so it will stick to the top (as it hardens quite quickly.</span></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnw-lOxrl00Hvt4qwi5D5WE9xXo-PUT0l8T58-RgYHoOFNLt7XBAYDFTSfaXJWXR_F6Or8FlmaB_ib6uViKyxsPyU_bvJ-cntXnFsYFqO6MuES2dyLFOwBQ-fLLwat4dpcVxJGilRDws/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnw-lOxrl00Hvt4qwi5D5WE9xXo-PUT0l8T58-RgYHoOFNLt7XBAYDFTSfaXJWXR_F6Or8FlmaB_ib6uViKyxsPyU_bvJ-cntXnFsYFqO6MuES2dyLFOwBQ-fLLwat4dpcVxJGilRDws/s1600/9.JPG" height="320" width="248" /></span></a></div>
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<em><span style="font-family: Verdana, sans-serif;">I used an 8 inch pan although recipe calls for a 9 inch...used the extra crumbs to make a separate single tart...for myself...of course.</span></em></div>
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<span style="font-family: Verdana, sans-serif;"><em><span style="font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;"></span></em></span><br />
<span style="font-family: Verdana, sans-serif;"><em><span style="font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">To prepare the filling, combine the halawa, sweetened condensed milk,
corn syrup, and sugar in a medium sized saucepan.<span style="mso-spacerun: yes;"> </span></span></em> </span></div>
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<span style="font-family: Verdana, sans-serif;">Cook on medium heat until mixture is melted, stirring often as to not let the milk burn.<span style="mso-spacerun: yes;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqz4TRBTKcIT3OirAUue72GvtCdAHENPNQ_H2CMdy_rvNqp3WgcCQPe2VplaoEV7jYgH9OzhhoBwqZw4YEoeAoGylEhoPlMKwgoCk2JOuYYTx6Aogjbzz-CidfDrL37pwjucBwmc9uLo8/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqz4TRBTKcIT3OirAUue72GvtCdAHENPNQ_H2CMdy_rvNqp3WgcCQPe2VplaoEV7jYgH9OzhhoBwqZw4YEoeAoGylEhoPlMKwgoCk2JOuYYTx6Aogjbzz-CidfDrL37pwjucBwmc9uLo8/s1600/11.JPG" height="240" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Remove from heat and add rose water.<span style="mso-spacerun: yes;"> </span>Stir to combine.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2F7Cxdzu6Eix0SdeEgog1Rm5HqFLHHDyBd2QLTodU-CmYu7zPnxFQ0SCWinYRn9FJXYY52ZqZtTaMRclyJKHQc2VYb8Rrv-lJa0I6qXAHNQGprJxiz_A3cBJ44EpLbTiBXczkcHV-3KQ/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2F7Cxdzu6Eix0SdeEgog1Rm5HqFLHHDyBd2QLTodU-CmYu7zPnxFQ0SCWinYRn9FJXYY52ZqZtTaMRclyJKHQc2VYb8Rrv-lJa0I6qXAHNQGprJxiz_A3cBJ44EpLbTiBXczkcHV-3KQ/s1600/12.JPG" height="320" width="240" /></span></a></div>
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<em><span style="font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Immediately pour halawa mixture into the prepared crust.<span style="mso-spacerun: yes;"> </span>Use the back of a spatula to smooth the
top.<span style="mso-spacerun: yes;"> </span></span></em></span></div>
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<em><span style="font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;">Before the halawa filling sets, sprinkle the cornflake crunch over the
top while still soft.<span style="mso-spacerun: yes;"> </span>Refrigerate until
set, about 2 hours.<span style="mso-spacerun: yes;"> </span>Serve cold and keep
any leftovers refrigerated.</span></em></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOdXO-ZM0NfWbxcjVDv3MKHuZlw7wq6baUnyyfymH3rPy6253Ok7rptli9fdV2_hGf3H9XfuSYMH2pD6YPQSZogwuLjM-t6WZuFZ5K-lcGq9BAZUT7djz1-ffjwM5W9PevFEBrUvvlMI/s1600/14.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXOdXO-ZM0NfWbxcjVDv3MKHuZlw7wq6baUnyyfymH3rPy6253Ok7rptli9fdV2_hGf3H9XfuSYMH2pD6YPQSZogwuLjM-t6WZuFZ5K-lcGq9BAZUT7djz1-ffjwM5W9PevFEBrUvvlMI/s1600/14.JPG" height="320" width="240" /></span></a></div>
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</span><div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"> </span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="separator" style="clear: both; text-align: center;">
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</span></div>
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</span><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<em><span style="font-style: normal; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">Cornflake crunch adapted from </span><a href="http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497" target="_blank"><span style="font-family: Verdana, sans-serif;">‘Momofuku Milk Bar’ Cookbook</span></a><span style="font-family: Verdana, sans-serif;"> via </span><a href="http://www.marthastewart.com/865366/cornflake-crunch" target="_blank"><span style="font-family: Verdana, sans-serif;">MarthaStewart</span></a></span></em></div>
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Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-53920131208160448272014-05-18T11:33:00.000-07:002014-05-18T11:33:17.519-07:00100th post! And a very special cake for my favorite 3 year old<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh49RwWtqYngTyLFozPYFYk0c9vfWw22CQAYpqRKQVFKprGxElbpwj059hitbjsoLg9D2qOUzlaV4ciulKwj99xtQrDjaMtgVXpTb5NFKZ9-vwnH5JIyV86Qz6zv9iwkPBdV4oYpGc_Mk/s1600/001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh49RwWtqYngTyLFozPYFYk0c9vfWw22CQAYpqRKQVFKprGxElbpwj059hitbjsoLg9D2qOUzlaV4ciulKwj99xtQrDjaMtgVXpTb5NFKZ9-vwnH5JIyV86Qz6zv9iwkPBdV4oYpGc_Mk/s1600/001.jpg" height="464" width="640" /></a></div>
<br />
Happy 100th to me! Phew, I'm beat...and a bit chubbier too (well to give myself some credit I've had two kids since I've started this blog so I'm claiming baby-weight...for now). And after all this baking, man have I accumulated a serious collection of baking equipment...and useless sprinkles...and cake frosting tips that I have no idea do what....and pie weights that I've never used...oh and two rolling pins...you know in case you need one for each hand.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRd2dXLFysGTp66IOFlD34D6mJa2VzYgImqYJEAwCtFcFYtzLMBrBto8xHZt1ecWJO3p1KiR5K0uN74rdnbHQIDx8FtJGq4DRtHJZ9KEAs-BF3ES7ovvLF7-FdF5_Y0JFLKj40U636ZLI/s1600/oco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRd2dXLFysGTp66IOFlD34D6mJa2VzYgImqYJEAwCtFcFYtzLMBrBto8xHZt1ecWJO3p1KiR5K0uN74rdnbHQIDx8FtJGq4DRtHJZ9KEAs-BF3ES7ovvLF7-FdF5_Y0JFLKj40U636ZLI/s1600/oco.jpg" height="320" width="284" /></a></div>
<br />
And the absolute best part about my 100th post is I get to share my son's 3rd birthday cake. He's my champ, my beloved taste-tester, and the reason I get up every morning...at 6am that is...and well, sometimes 5am too. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpozFZh-7Hj71sMijqOq60-iYAm0IwGFDbgV4d7v5ArLypodYXahSPD8BteaAPBd4GxaLp_3U0O13CK_S3WGvbIX40OshjOc7aGDsb6JRfkkBf5EfZn78eIpYqqxyfcycmNJyBnw19HI/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpozFZh-7Hj71sMijqOq60-iYAm0IwGFDbgV4d7v5ArLypodYXahSPD8BteaAPBd4GxaLp_3U0O13CK_S3WGvbIX40OshjOc7aGDsb6JRfkkBf5EfZn78eIpYqqxyfcycmNJyBnw19HI/s1600/01.jpg" height="398" width="400" /></a></div>
<br />
Now, if you're a follower of the blog, you may have noticed that I am NOT a 'let's make a cake shaped like a purse or Disney character' kind of girl. No, I like my food to taste what it looks like. Not that I'm knockin cake decorating, fondant design/sculpture, or sugar craft. The artisans who can create cakes that look like shoes are no doubt in a league of their own, one that I could never be drafted into. I'm an old school baker. I like to swirl my frosting and end it there. Just means you get to cut the cake that much faster.<br />
<br />
However, with that said. I still do have a 3 year old. And although I'm pretty sure he'd be happy with any cake I'd put in front of him so long as it had a candle smushed in it, it was still his third birthday. And since 3 is a pretty big deal, I figured he deserved a cake worthy of his awesomeness.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y4Qt6W-eOMeMmqJg6VpuIRzXnzla1JsFa2loZPnjSkL0tTz5slyZAnHK5GuUuvNwVkSpwVvh_9ICo4D6wdi9hucbssIj_82VW-nkDp9fiJE8PAwKuPGXvfT4As_lA28vYFpyU847pnQ/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Y4Qt6W-eOMeMmqJg6VpuIRzXnzla1JsFa2loZPnjSkL0tTz5slyZAnHK5GuUuvNwVkSpwVvh_9ICo4D6wdi9hucbssIj_82VW-nkDp9fiJE8PAwKuPGXvfT4As_lA28vYFpyU847pnQ/s1600/02.jpg" height="400" width="398" /></a></div>
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And since my cake decorating skills are not expert level 5...a dirt cake seemed do-able. And the best part? If you've got a corner that looks iffy, just plow it over, crumble some Oreo's on top and stick a truck next to it. Boom, looks like you did that on purpose. Yeh this was my kind of cake...one that is forgivable.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZlE0KxqLYybAiPmcn98Q5eDWoBT7pu_CiBmeQ8X05K9vw1bsSPNn1AVQEQsa71EeKlbfRuNTG9QFCfeNOtVAsB_qPmhDWWvsKndS4atekkJtEKSNsBQCjSKFq8O5eGemQey973IpEXU/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZlE0KxqLYybAiPmcn98Q5eDWoBT7pu_CiBmeQ8X05K9vw1bsSPNn1AVQEQsa71EeKlbfRuNTG9QFCfeNOtVAsB_qPmhDWWvsKndS4atekkJtEKSNsBQCjSKFq8O5eGemQey973IpEXU/s1600/03.jpg" height="240" width="320" /></a></div>
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Here's what you'll need:<br />
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Two 9x13 chocolate cakes<br />
Half a batch of Marshmallow Butter Cream Frosting<br />
Chocolate Buttercream<br />
Oreo crumbles (I used about 10-12 cookies)<br />
Chocolate covered nuts/fruit (that look like boulders/rocks)<br />
3-5 toy trucks<br />
Fondant (if you want to add your child's name) including yellow and black gel food coloring<br />
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<strong>Getting Started:</strong><br />
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First, bake and cool both of your cakes. These can be made a couple of days ahead of time. Simply cool the cake, wrap tightly in plastic wrap and tin foil and refrigerate until ready to assemble. Actually, I would recommend refrigerating the cakes even if baking them the same day you are planning to assemble the cake. When chilled, they're easier to frost.<br />
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<strong>Assembly:</strong><br />
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As you can see in the photo below I have one entire 9x13 cake in the background. I cut up the second cake to make the ramps and raised levels.<br />
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I suggest you stack your upper layer and upper ramp prior to frosting the middle layer (the yellow buttercream) so you can eyeball it's location. I had a photo of this but it was terribly blurry...sorry. Once you have the second layer and upper ramp in its temporary position, frost around the front of it with the chocolate buttercream (as shown below). <br />
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Remove the upper layer and upper ramp and frost the section behind the chocolate frosting you just placed with the yellow buttercream. <br />
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Now you can place the upper layer and Ramp 2 back in it's place permanently:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_M2lT0UX-j37Pr4b-LZ0WFZl7xput-mfOoGFpU_BM6X-46hH9tBAf5nU9Fce84wC4BwP4aAiyLULTo3zXCcI8VYQaQ6mebJXYW_hwRPRkkf4eMdAa1q9B7xuny46PfHjFhklDQge6eQ/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_M2lT0UX-j37Pr4b-LZ0WFZl7xput-mfOoGFpU_BM6X-46hH9tBAf5nU9Fce84wC4BwP4aAiyLULTo3zXCcI8VYQaQ6mebJXYW_hwRPRkkf4eMdAa1q9B7xuny46PfHjFhklDQge6eQ/s1600/2.JPG" height="249" width="320" /></a></div>
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Crumb coat this beast like there is no tomorrow. Black Joe Cake is super soft and moist, and crumbs like crazy. It's okay, the crumbs will show in the crumb layer, but that is the point! Now refrigerate until the crumb layer is slightly firm, about 30 minutes.</div>
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Cover entire cake with another layer of frosting. Not going to lie, I swirled and swirled and swirled some more. All those corners can drive you mad. I remember once watching Martha Stewart frost a cake. You know she's Ultimate Mrs. Perfection, right? She kept swirling and spinning the cake around and finally said 'at some point you must just stop.' And she's right. It's almost impossible to perfect this with buttercream. Just try to get it as smooth and even as possible. If you have a corner you're just not happy with, don't worry. Look what happens next.....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kjHCt5XK3TSlXNgThJzGMLLp8_TaZgjaYXcnPynt5feunMGbsdM0hv1K4Qk6kB4cVONF1rmPztqkLn_EBvon060gaylFuczmCHt6OnX-9j5rAmn4bccUhby1Wa5B7hKrKCanY4tnBWA/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2kjHCt5XK3TSlXNgThJzGMLLp8_TaZgjaYXcnPynt5feunMGbsdM0hv1K4Qk6kB4cVONF1rmPztqkLn_EBvon060gaylFuczmCHt6OnX-9j5rAmn4bccUhby1Wa5B7hKrKCanY4tnBWA/s1600/4.JPG" height="262" width="320" /></a></div>
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Oreo crumbs fix everything! I found the best way to pull off the corners to make them look 'under construction' was to take a fork and gently pull at the cake. Remove the cake you scrapped and cover with Oreo crumbles. You can't screw this part up. The messier it gets, the more realistic it looks. And what kid doesn't want a mess for his birthday?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJC9iEp3lXpz2InFZbtpAdnPmgKGtBzXEF9oP1qUftHpf3o2syOyMUtb2-4bjATuqCQAK9-_ta3WYWfEIeGp9O8okDANTU46DRxK9aY9CmjVOSnWMxxCeL9QBTES83OVWJUgN24VGLqo/s1600/02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJC9iEp3lXpz2InFZbtpAdnPmgKGtBzXEF9oP1qUftHpf3o2syOyMUtb2-4bjATuqCQAK9-_ta3WYWfEIeGp9O8okDANTU46DRxK9aY9CmjVOSnWMxxCeL9QBTES83OVWJUgN24VGLqo/s1600/02.jpg" height="320" width="319" /></a></div>
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I also sprinkled green dusting sugar around the edges to have the appearance of grass. If I were to do this again, I might instead dye flaked coconut green for a more realistic look. </div>
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Don't forget to fill your little dump trucks with candy that look like 'boulders'. We chopped some into pieces to look even more messy. Did I mention my husband helped me with the whole cake? Besides the engineering (ramps) he was in charge of making our sons name out of the fondant including coloring it with the yellow and black food coloring gel, rolling/cutting out the circles and letters. He was in man heaven.</div>
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<strong><span style="font-size: large;">Recipes</span></strong></div>
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<strong>Black Joe Cake (you will need two for the construction cake; the recipe below is for <u>one</u> 9 x 13 cake)</strong></div>
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<strong>Ingredients:</strong></div>
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2 cups all-purpose flour</div>
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1 3/4 cups granulated sugar</div>
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2 teaspoons baking soda</div>
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1 teaspoon baking powder</div>
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3/4 cup cocoa powder, sifted</div>
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1 teaspoon salt</div>
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1 cup sour cream (remove from fridge about 20 minutes prior to baking)</div>
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1/2 cup canola oil</div>
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2 eggs</div>
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2 teaspoons vanilla extract</div>
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1 cup strong, brewed coffee (cooled to room temperature</div>
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<strong>Directions:</strong></div>
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<strong></strong> </div>
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Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x13 cake pan. Set aside.</div>
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Sift together the flour, sugar, baking soda, baking powder, cocoa, and salt. Whisk to combine.</div>
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In the bowl of a stand up mixer (or using a hand mixer) combine the sour cream, oil, eggs, vanilla, and coffee. Beat on medium until well combined. </div>
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Add the dry ingredients to the wet in 3 additions, beating well and scraping down the sides of the bowl after each addition.</div>
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Pour batter into prepared pan and bake for 40 minutes. Remove from oven and place pan on a wire rack to cool for 15 minutes. Run a butter knife around the edges of the cake and place plate on top of pan and invert. The cake SHOULD come out...if it doesn't slightly tap on the bottom of the pan with your knuckles while inverted. If it still doesn't come out, invert back and run a knife around the edges again, making sure all sides are loose.</div>
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Once removed from pan, allow cake to cool completely on a wire rack. Wrap first with plastic wrap and then aluminum foil and refrigerate until ready to assemble.</div>
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<strong>Marshmallow Buttercream</strong> <em>(you will only need about half to 3/4 of this frosting for the Construction Cake. The remainder can be refrigerated for up to a week, or frozen for 2 months)</em></div>
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<strong>Ingredients:</strong></div>
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8 ounces unsalted butter, room temperature</div>
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1 (7 ounce) jar Marshmallow Creme</div>
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2 cups powdered sugar, sifted</div>
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1 teaspoon vanilla extract</div>
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<strong>Directions:</strong></div>
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Cream butter until it's light and fluffy, about 3-4 minutes. Add the marshmallow creme and beat until well combined, about 2 minutes. Add powdered sugar and beat for another 2 minutes. Add vanilla extract and beat until combined.</div>
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<strong>Chocolate Buttercream</strong></div>
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<strong></strong> </div>
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<strong>Ingredients:</strong></div>
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1 pound unsalted butter, room temperature</div>
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3 tablespoons milk</div>
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12 ounces semisweet chocolate, melted and cooled to lukewarm</div>
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1 1/2 teaspoons vanilla extract</div>
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3 cups powdered sugar, sifted</div>
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<strong>Directions:</strong></div>
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In the bowl of a stand up mixer (or hand mixer using a large bowl) beat the butter until creamy, about 3 minutes. Add the milk and carefully beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low until creamy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyM_r4m3LxUIwHtmfeYVGl47ucSQnxHFNRrESOfVvcQ8gR-Sjr7rFXWad_ghpBnQglXfZ9Ticn2P6t8YEjOLRiiydqwCYfRVNzQs7_O283YuoXqOYgx-EzGXaK6UBmSaCUj9ici7yqPQ/s1600/last.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyM_r4m3LxUIwHtmfeYVGl47ucSQnxHFNRrESOfVvcQ8gR-Sjr7rFXWad_ghpBnQglXfZ9Ticn2P6t8YEjOLRiiydqwCYfRVNzQs7_O283YuoXqOYgx-EzGXaK6UBmSaCUj9ici7yqPQ/s1600/last.jpg" height="214" width="320" /></a></div>
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cake concept from <a href="http://www.virgieandhats.com/?p=2401" target="_blank">virgie and hats</a></div>
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Marshmallow Buttercream courtesy of <a href="http://bakedbree.com/marshmallow-buttercream-frosting" target="_blank">Baked Bree</a></div>
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Chocolate Buttercream courtesy of <em><a href="http://store.magnoliabakery.com/more-from-magnolia-cookbook-p3.aspx" target="_blank">More from Magnolia: Recipes from the World-Famous bakery and Allysa Torey's Home Kitchen</a></em></div>
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<br />Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com3tag:blogger.com,1999:blog-4214919777610343716.post-62573478589572938312014-04-19T21:55:00.002-07:002014-04-19T21:55:43.055-07:00Birthday Cake & White Chocolate Sprinkle Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rRNfdYxNe8KTE3CYfjMMx-Fa64w94JMWwWV35laSwLRMevA_EvUJq7DTx61dbcUc77BJwLyZTTHfoxlW0cgK_ecoIISFOwvNiBk6sM1f5k_Y8n_bF3z2XwQ9FSAPVDbFYEtVmPOyjUQ/s1600/1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rRNfdYxNe8KTE3CYfjMMx-Fa64w94JMWwWV35laSwLRMevA_EvUJq7DTx61dbcUc77BJwLyZTTHfoxlW0cgK_ecoIISFOwvNiBk6sM1f5k_Y8n_bF3z2XwQ9FSAPVDbFYEtVmPOyjUQ/s1600/1.JPG" height="640" width="516" /></a></div>
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I decided I better jump on the sprinkle-mobbed-birthday-cake bandwagon before it leaves town and a new trend creeps up on our thighs. Anyway, I would hardly hope that sprinkles are a mere trend. Any treat with sprinkles screams <em>par-tay</em>. I bet I could shake some rainbow sprinkles on canned sardines and my kid would eat them. They just make everything happy. And along with sprinkles, what is this new found obsession with birthday cake flavor? It's great, don't get me wrong (I just had a birthday cake blizzard from DQ, hello where have you been all my life) but hasn't this has been around for ages?!<br />
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As a kid, nothing made me happier in school than when someones mom made funfetti cupcakes for their birthday. Forget the cake, all that mattered was the canned frosting with rainbow sprinkles mixed in. Diabetic bliss that stuff is.<br />
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One piece of advice when it comes to baking and sprinkles: less is NEVER more. Eva. That's not my gluttonous side speaking either. With these cookies I used 3/4 of a cup of sprinkles, and they could have easily handled 1 cup total. There is nothing worse that a sparse-sprinkle-cookie. I mean they are pretty affordable to begin with. So go big and heavy handed. <br />
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Lastly, if you are looking for the ultimate uber sprinkle punch, I'd say roll these cookies in sprinkles (additional) before baking. I wish I would have done that to give these a bit more sparkle. It's like going to all the trouble to apply your makeup and then not wearing lipstick. These were so close to perfection but I think an additional douse of rainbow would have given them one last pow of wow.<br />
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<strong><span style="font-size: large;">Birthday Cake & White Chocolate Sprinkle Cookies</span></strong><br />
<span style="font-size: x-small;">makes about 5 dozen</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/birthcake-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">printable version</a></span><br />
<span style="font-size: x-small;"></span><br />
<div>
<strong>Ingredients:</strong></div>
<div>
1 (15.25 ounce) box White Cake mix</div>
<div>
1/4 cup all-purpose flour</div>
<div>
1 teaspoon baking powder</div>
<div>
1/2 teaspoon salt</div>
<div>
2 eggs</div>
<div>
1/3 cup vegetable oil</div>
<div>
1/2 teaspoon vanilla </div>
<div>
zest of one lemon</div>
<div>
1 cup rainbow sprinkles</div>
<div>
1 cup white chocolate chips</div>
<div>
</div>
<div>
additional rainbow sprinkles to roll cookies in (optional)</div>
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</div>
<div>
<div>
<strong>Directions:</strong></div>
<div>
Preheat oven to 350 degrees F. </div>
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In a large bowl add the cake mix, flour, baking powder and salt. Whisk to combine.</div>
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In a medium sized bowl combine the eggs, oil, vanilla, and lemon zest. Mix well.</div>
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Add the egg mixture to the dry ingredients and mix well to combine. The batter will seem difficult to combine but keep mixing using a rubber spatula and it will get there. It will feel rather glutenous.</div>
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Mix in the white chocolate chips and sprinkles.</div>
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Roll into 1.5 inch balls. If desired, roll balls in additional rainbow sprinkles, coating evenly. Place balls on an ungreased cookies sheet two inches apart and bake for 10 minutes.</div>
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Remove from oven and allow to cool on the pan for 5 minutes. Using a spatula, remove cookies from pan and allow to finish cooling on a wire rack. Store in an airtight container for up to 3 days.</div>
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Enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-45631812568176251632014-04-19T02:54:00.000-07:002014-04-19T02:54:05.963-07:00Cakey Snickerdoodles<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPZ0hI3YYViQEm0GqgvhLNGRfqG_zQGa1zevyaXWU8G1AGjhcXdnPJ1BmYzmUoDUj5McRsiz9IEMLP09tI_joCF_rtUaGsL6tw0iggSgPFOCloCHFuawvCaFh7vsDbD03CDyEiYWzwPA/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPZ0hI3YYViQEm0GqgvhLNGRfqG_zQGa1zevyaXWU8G1AGjhcXdnPJ1BmYzmUoDUj5McRsiz9IEMLP09tI_joCF_rtUaGsL6tw0iggSgPFOCloCHFuawvCaFh7vsDbD03CDyEiYWzwPA/s1600/photo.JPG" height="480" width="640" /></a></div>
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For all the baking I've done over the years this is the first time I've made Snickerdoodles. I think the whole sugar-cinnamon combo threw me off initially. I mean, it's so...vanilla (my way of describing something somewhat dull in the flavor department, lackluster, blah, been there, done that). In a world of salted caramel, espresso buttercream, trifles-galore, why spend your energy on baking something who's main ingredients are cinnamon and sugar. Snore City....at least this is what I thought before. And now, I'm a born-again sugar/cinna snob. These are spectacular. I simply cannot say that word without thinking of this scene from Seinfeld, am I right?<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/aQNkeugaAMc?feature=player_embedded' frameborder='0'></iframe></div>
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I'm usually not a simplicity-is-key kind of girl when it comes to my desserts, but this one really takes the cake. Or, the cookie for that matter. Typically Snickerdoodles are slightly dense and chewy, but this version is soft and pillowy. They've got a cake-like texture inside and a sugary-crisp outside, truly a winner all around. And how easy are they? Oh let me tell ya you can throw these together in a snap. I had them prepared AND baked in just over an hour. <br />
<br />
<strong><span style="font-size: large;">Cakey Snickerdoodles</span></strong><br />
<span style="font-size: x-small;">makes about 6 dozen</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/cakey-snickerdoodles?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">printable version</a></span><br />
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<strong>Ingredients</strong><br />
<strong></strong><br />
<div id="fvRecipes_rptIngredients_liIngredient_0">
1 1/2 cups sugar</div>
<div id="fvRecipes_rptIngredients_liIngredient_1">
1 cup butter-flavored Crisco</div>
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2 large eggs</div>
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2 tablespoons milk</div>
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2 teaspoons vanilla extract</div>
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2 3/4 cups flour</div>
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2 teaspoons cream of tartar</div>
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1 teaspoon baking soda</div>
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3/4 teaspoon salt</div>
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1 tablespoon ground cinnamon</div>
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3 tablespoons sugar<br />
3 tablespoons colored sugar (can be divided equally if you want two different colors)<br />
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<strong>Directions</strong><br />
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Preheat oven to 400 degrees Fahrenheit.</div>
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Combine1 1⁄2 cups sugar, Crisco, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended. </div>
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Whisk the flour, cream of tartar, baking soda, cinnamon, and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended. </div>
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Combine the 3 tablespoons granulated sugar with the 3 tablespoons colored sugar and mix until well combined (I used two colors and simply halved the quantities). Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets. </div>
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<br style="clear: left;" />Bake 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely. <br />
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Recipe courtesy of <a href="http://www.crisco.com/Recipes/PrintRecipe_Letter.aspx?recipeID=1631" target="_blank">Crisco</a></div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-90971700558082043092014-03-11T04:46:00.004-07:002014-03-11T04:46:58.416-07:00White Chocolate & Lemon Layer Cake with Raspberry Buttercream<div class="separator" style="clear: both; text-align: center;">
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Meet the best (non-chocolate) cake I've ever made. That's a quite a statement, I know but seriously, this cake went way beyond my expectations. The melted white chocolate added to the batter gave it a super moist and slightly dense texture, almost similar to pound cake. I don't know about you but when it comes to cakes, I prefer them on the heavier side. Lighter, airy cakes usually remind me of ones that come from a box. And even worse I find they are less filling meaning I always eat more. Sneaky cake calories trying to front.</div>
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And ohh that raspberry buttercream...it's sooo ridiculously intense. I cooked down a bag of frozen berries and brown sugar until it reduced and became thick and syrupy, thus condensing all that tart, sweet flavor which I then added to a standard buttercream. It's a little extra work but I'm telling you the added effort truly pays off. And honestly no need to spend a fortune on fresh raspberries for this frosting. Frozen is totally fine. Frozen fruits and vegetables are almost always frozen at their peak of freshness, and besides the berries will be cooked down anyway so it won't make a difference.</div>
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Ok yes the color does scream <em>hearts and butterflies</em> and <em>won't you be my Valentine</em>...I was tempted to add some purple food coloring to deepen the tint, but the frosting was just so lovely and delicious, what if I added too much and it turned grey or egglplanty-brown? Out of fear of screwing with the color and having to make a second batch (with two kids under the age of 3 in the house my baking happy-time is limited to after their bedtime aka my Zombie hour), so au natural it stayed.</div>
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<strong><span style="font-size: large;">White Chocolate & Lemon Layer Cake with Raspberry Buttercream</span></strong></div>
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<span style="font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/white-chocolate-lemon-layer-cake-with-raspberry-buttercream" target="_blank">printable version</a></span></div>
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<span style="font-size: x-small;">makes one 2 layer 8-inch cake</span></div>
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<span style="font-size: x-small;"><strong>Ingredients</strong></span></div>
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<strong><span style="font-size: x-small;">For the Cake:</span></strong></div>
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<span itemprop="ingredients">8 ounces white chocolate, chopped </span></div>
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<span itemprop="ingredients">2 1/4 cups all-purpose flour</span></div>
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<span itemprop="ingredients">2 1/4 teaspoons baking powder</span></div>
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<span itemprop="ingredients">1/2 teaspoon salt</span></div>
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<span itemprop="ingredients">10 (5 ounces) tablespoons unsalted butter, room temperature</span></div>
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<span itemprop="ingredients">1 1/3 cups sugar</span></div>
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<span itemprop="ingredients">4 large eggs, room temperature</span></div>
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<span itemprop="ingredients">Zest of one large lemon</span></div>
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<span itemprop="ingredients">2-3 teaspoons lemon extract (depending on the strength of your extract, mine was pretty weak I probably could have used 4)</span></div>
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<span itemprop="ingredients">1 1/4 cups whole milk</span></div>
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<span itemprop="ingredients"></span> </div>
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<span itemprop="ingredients"><strong>For the Buttercream:</strong></span></div>
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<span itemprop="ingredients">One 400 gram bag frozen raspberries</span></div>
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<span itemprop="ingredients">1/2 cup brown sugar</span></div>
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<span itemprop="ingredients">1 cup butter</span></div>
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<span itemprop="ingredients">4 cups powdered sugar</span></div>
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<span itemprop="ingredients"><strong>Directions</strong></span></div>
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<span itemprop="ingredients">To prepare the cake, preheat oven to 350F. Grease two 8-inch round cake pans. I use a sandwich baggie as a glove to make this step easy.</span> </div>
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<span itemprop="ingredients">Cut out two 8-inch circles made from baking paper and line bottoms of pan; grease paper. Add about a tablespoon of flour to each pan and shake thoroughly to coat. Knock out excess and set aside.</span></div>
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Sift the flour, baking powder, and salt into a medium bowl.</div>
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Place chocolate in a heat safe bowl and microwave for one minute. </div>
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Remove from oven and stir. Heat again for 30 seconds.<br />
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Stir chocolate until no lumps remain.</div>
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Beat the butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down sides of the bowl.</div>
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Add eggs one at a time, beating well after each addition.</div>
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Add lemon zest and lemon extract and mix to combine.</div>
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Alternatively add the dry ingredients with milk in 3 additions:<br />
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<em>*here's a little tip I like to share often. Cover the top of your mixer with a kitchen towel to stop the flour from flying everywhere. A clean kitchen is a sober mother.</em></div>
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Add the warm white chocolate and mix until just combined. </div>
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Equally divide the batter into the two prepared pans. You can see here I've used <a href="http://www.wilton.com/store/site/product.cfm?sku=pg_bakeevenstrips" target="_blank">Wilton's Bake Even Strips</a>. These help to keep the cake layers flat (meaning less waste having to cut the top even prior to assembly) creating a straight, non-bulgy cake.</div>
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Bake for 30-40 minutes or until a toothpick inserted into the middle of the cakes comes out clean. Remove cakes from oven and allow to cool in the pan for 20 minutes on a wire rack. Remove cakes from pan and discard baking paper. Allow cakes to cool completely on wire racks.</div>
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To prepare the frosting, cook the frozen berries and brown sugar over medium heat.<br />
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Bring to a gentle simmer, reduce heat and cook for 10 minutes until the mixture has reduced and become thick and syrupy, stirring often.</div>
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Place mixture over a fine strainer to remove seeds (sorry the picture I had of this was very blurry). Allow to cool to room temperature.</div>
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Place butter in the bowl of a mixer. Beat for about one minute. </div>
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Sift in powdered sugar one cup at a time, scraping down the sides of the bowl after each addition. </div>
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<em>*It's very important to sift the powdered sugar otherwise you will end up with lump like these in your frosting.</em></div>
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Add raspberry mixture and beat until combined.</div>
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To assemble the cake, place a cake board on top of your cake platter (this makes transferring/storing the cake easier). Add one cake layer on top of the board. If the top of your cake isn't level (or has domed), use a bread knife to even it out. I used <a href="http://www.wilton.com/store/site/product.cfm?sku=415-800" target="_blank">Wilton's Cake Leveler</a> because I like unnecessary gadgets hoarding up my kitchen. But honestly it's a great tool, always guarantees a level top. I've tried leveling with a knife and they still come out crooked. Just depends on how steady your hand is.</div>
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Add about 1 cup of frosting to the first layer and spread evenly with an offset spatula. </div>
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Top with second layer of trimmed cake and continue to frost the top and sides using a metal spatula to evenly distribute the frosting.</div>
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Keep cake refrigerated but it is best served at room temperature to allow the buttercream to soften.</div>
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Enjoy!</div>
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cake recipe adapted from <a href="http://www.epicurious.com/recipes/food/views/White-Chocolate-Layer-Cake-with-Apricot-Filling-and-White-Chocolate-Buttercream-108258" target="_blank">Epicurious</a></div>
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Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-21500798188307565522014-03-01T09:16:00.000-08:002014-03-01T09:16:22.198-08:00Peanut Butter Cake & Caramel Mascarpone Whip with Candied Peanuts Parfait <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS", sans-serif;">I made this with leftovers...can you believe it? Needing some inspiration for my next creation, I turned to my pantry to see what I had to work with. I always do this whenever I'm stumped on what to make next. It's a great place to start unless you're living like a bachelor with half a jar of pimento olives and a highly questionable cucumber in your fridge...then you better just go shopping. Or call your mother. Let her cook for you.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">So I had half a peanut butter loaf in the freezer (the other half was used in a similar trifle recipe for a magazine shoot, will share that beauty with you as soon as it's published!) and a jar of caramel sauce in the pantry. Another 'I-am-starving-forget-groceries-let's-buy-jarred-caramel' purchase. And I don't even like jarred caramel. It's almost always just okay...like getting a C- on a test. You know, you passed, but it's nothing to celebrate about. Same with jarred caramel. Anyway I had it, let's use it. However I highly suggest to just make your own at least once in your life. I cannot begin to tell you the inner happiness you will feel after a successful batch of homemade caramel. However, don't worry, I almost always screw up the first batch and end up making two. It will burn on you in a second. Making caramel is a dedicated process. There are no potty breaks. No Pinterest pinning, no blinking, no nothing. Just lots of sugar babysitting. But its sooooo worth it. If you need some help to get started, check out my link on caramel </span><a href="http://pastryschooldiaries.blogspot.ae/2012/02/dark-chocolate-whoopie-pies-with-salted.html" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">here</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">And my new favorite trick for 2014...mascarpone whip. It's as simple as can be and even easier than making whipped cream. Think of it as a blank canvas that can easily incorporate a multitude of flavors. Caramel, dark chocolate, honey, vanilla, peppermint...really anything that works with your recipe. And cha-ching! It's fooooool proof. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFk-OcExTRytV-b0eNopl5pyD7Wg1TI02lHlna_hUKxYnammXpqE0vcA3QJVDt2Cqx4Gf6OoNlAZefl-nbW4a-XV9hKb2Uy7OAjFnT9L1dX0Bv1qHALqSBEn_b6KpUHp1qDMX0QuYll4/s1600/mr-t-i-pity-the-fool+copy.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFk-OcExTRytV-b0eNopl5pyD7Wg1TI02lHlna_hUKxYnammXpqE0vcA3QJVDt2Cqx4Gf6OoNlAZefl-nbW4a-XV9hKb2Uy7OAjFnT9L1dX0Bv1qHALqSBEn_b6KpUHp1qDMX0QuYll4/s1600/mr-t-i-pity-the-fool+copy.bmp" height="208" width="320" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="font-size: large;">Peanut Butter Cake & Caramel Mascarpone Whip with Candied Peanuts Parfait</span></strong> </span></div>
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</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></span></b></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: x-small;">makes 4 servings using approx. 9.5 ounce glasses, each<o:p></o:p></span></span></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: x-small;">
</span><a href="https://sites.google.com/site/pastryschooldiaries/peanut-butter-cake-caramel-mascarpone-whip-with-candied-peanuts-parfait?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank"><span style="font-size: x-small;">printable version</span></a><b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><span style="font-size: x-small;"> </span></o:p></span></b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: "Trebuchet MS", sans-serif;"></span></o:p></span></b> </div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: "Trebuchet MS", sans-serif; font-size: x-small;">*You will only need half of the cake for the recipe, depending on the size of your glasses.</span></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></b> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">For the Peanut Butter Cake:</span></span></b></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">1
½ cups all-purpose flour</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">1
teaspoon baking powder</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">1
teaspoon baking soda</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">½
teaspoon salt</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">¾
cup smooth peanut butter</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">¼
cup canola oil</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">1
cup granulated sugar</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">2
eggs</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">¾
cup milk</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">1
teaspoon vanilla</span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></b> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">For the Candied Peanuts:</span></span></b></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">2
cups raw peanuts</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">1
cup sugar</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">1/3
cup water</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">Sea
salt<o:p></o:p></span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></b> </div>
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<b style="mso-bidi-font-weight: normal;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">For the Mascarpone Whip:</span></span></b></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">8
ounces mascarpone</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">¾
cup heavy cream</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">1
teaspoon vanilla</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">2
tablespoons sugar</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">½
cup caramel sauce</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span> </div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2-3/4 cup caramel sauce (depending on how intense you want the sweetness) I used </span><a href="http://www.bonnemaman.ca/en/products/preserves/caramel-spread/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">Bonne Maman</span></a></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">
<strong>Directions</strong><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><em><span style="font-family: "Trebuchet MS", sans-serif;">***apologies for not including photographs of the cake preparation. This is something I typically include with every single post but this cake was make ahead of time...regardless it's super easy to throw together!</span></em></o:p></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">To
prepare the cake, preheat oven to 350 degrees Fahrenheit.<span style="mso-spacerun: yes;"> </span>Grease an 8 x 4 inch loaf pan; set aside.</span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">In
a medium bowl, sift the flour, baking powder, baking soda, and salt.</span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">In
the bowl of a stand up mixer, combine the peanut butter, oil, and sugar.<span style="mso-spacerun: yes;"> </span>Mix until combined.<span style="mso-spacerun: yes;"> </span>Add the eggs, one at a time, scraping the
sides of the bowl after each addition.<span style="mso-spacerun: yes;">
</span>Add the milk and vanilla and mix until well combined.<span style="mso-spacerun: yes;"> </span></span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Add
the flour mixture to the wet ingredients in two additions, scraping down the
sides of the bowl after each addition.<span style="mso-spacerun: yes;">
</span>Do not over mix. </span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span><span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Bake
for 55-60 minutes.<span style="mso-spacerun: yes;"> </span>If the loaf is
browning too quickly, cover top with aluminum foil and bake until a toothpick
inserted into the middle comes out clean.<span style="mso-spacerun: yes;">
</span>Remove from oven and allow to cool in the pan for 10 minutes.<span style="mso-spacerun: yes;"> </span>Remove loaf from tin and cool completely on
wire rack.<span style="mso-spacerun: yes;"> </span>Once cooled, take about half
of the cake and cut in into ½ inch cubes.<span style="mso-spacerun: yes;">
</span></span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p>T</o:p></span></span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">o
prepare the candied peanuts, add peanuts, sugar, and water to a wide heavy duty
skillet.<span style="mso-spacerun: yes;"> </span>Cook over moderate heat,
stirring frequently until the liquids seizes up (about 5 minutes).</span></span></div>
<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPObmNVz4dp2t00eRu_5rfi9EeADYAL8guwenVxXA0zyDQbDnJiTBDv8s4t73WOTf8IFqW41zjAv7XPk6mSLWu_BK5utSvT01wWcJoNwdOeezOZrFgBC0rZ7f3hbhgyngD8la0CpOyXxw/s1600/peanut+butter+carmel+trifle+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPObmNVz4dp2t00eRu_5rfi9EeADYAL8guwenVxXA0zyDQbDnJiTBDv8s4t73WOTf8IFqW41zjAv7XPk6mSLWu_BK5utSvT01wWcJoNwdOeezOZrFgBC0rZ7f3hbhgyngD8la0CpOyXxw/s1600/peanut+butter+carmel+trifle+1.JPG" height="320" width="299" /></span></a></div>
</o:p></span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"></span><br />
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">The
sugar will start to crystallize on the peanuts, looking a bit crusty.<span style="mso-spacerun: yes;"> </span>Lower the heat and scrape down the bottom of
the pan once the sugar starts to melt and become syrupy.<span style="mso-spacerun: yes;"> </span>Make sure to coat the peanuts well at this
point.<span style="mso-spacerun: yes;"> </span>If the pan starts to smoke,
remove from heat and keep stirring.<span style="mso-spacerun: yes;"> </span>Be
sure to keep stirring the peanuts so they will be thoroughly coated with the
sugar syrup. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpb4z6Pw8s91Ls9yb9RVmGSIL2OsY4BhQlfZY0hJBSzKq6YPM028tCvLfXIhg7X4j-Olp9JMBFd_LqGYiUnZ7OW8vZz4YfgsB84sibomYYXgoXX5oapw25RdY70yTyH6YKFKHnnj0cBY/s1600/peanut+butter+carmel+trifle+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpb4z6Pw8s91Ls9yb9RVmGSIL2OsY4BhQlfZY0hJBSzKq6YPM028tCvLfXIhg7X4j-Olp9JMBFd_LqGYiUnZ7OW8vZz4YfgsB84sibomYYXgoXX5oapw25RdY70yTyH6YKFKHnnj0cBY/s1600/peanut+butter+carmel+trifle+2.JPG" height="320" width="305" /></span></a><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">Sugar will start to caramelize and the peanuts will be become golden in color. Sprinkle with a pinch of sea salt and remove from heat. <span style="mso-spacerun: yes;"> </span>Place peanuts on a cookie sheet or mat to cool.<span style="mso-spacerun: yes;"> </span>*Peanuts can be made days ahead of time and store in an air-tight container for up to 7 days.<o:p></o:p></span></span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;">Just
prior to assembly, prepare the caramel mascarpone whip.<span style="mso-spacerun: yes;"> </span>Add the mascarpone and heavy cream to the
bowl of a stand up mixer.<span style="mso-spacerun: yes;"> </span>Beat on high
until soft peaks form.<span style="mso-spacerun: yes;"> </span>Add the vanilla, sugar,
and caramel and continue to beat until the mixture thickens.<span style="mso-spacerun: yes;"> </span></span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p> </o:p></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jJKHvmkARN8TconXcpAOGlXBHM80sZgB6uOYxT04jyqsvf_eTfnfkHZSJ5s288acr-5psK4BJ-8-TzcdHMzKWgGe0EShMPuJM-91s2YiCDvenHGV9EgztgATOfkiEBNP7y_awl04UUU/s1600/peanut+butter+carmel+trifle+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jJKHvmkARN8TconXcpAOGlXBHM80sZgB6uOYxT04jyqsvf_eTfnfkHZSJ5s288acr-5psK4BJ-8-TzcdHMzKWgGe0EShMPuJM-91s2YiCDvenHGV9EgztgATOfkiEBNP7y_awl04UUU/s1600/peanut+butter+carmel+trifle+7.JPG" height="267" width="320" /></span></a></o:p></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">To assemble, place 4-5 large cubes of cake in the bottom of the serving glass.<span style="mso-spacerun: yes;"> </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVER_ngl2jYc9GMPubIhWOfU8m4_Y9ot5dJLQAlAGHdnWph-d2w9DtTJbtdf9eRYWQkNiZVqJsnfTj7h1R4TNtjcHr6Z0yFeelo3liXVBCMGuSMFtkJRoUZwe7QQzzKCu0wKV6-VSFa28/s1600/peanut+butter+carmel+trifle+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVER_ngl2jYc9GMPubIhWOfU8m4_Y9ot5dJLQAlAGHdnWph-d2w9DtTJbtdf9eRYWQkNiZVqJsnfTj7h1R4TNtjcHr6Z0yFeelo3liXVBCMGuSMFtkJRoUZwe7QQzzKCu0wKV6-VSFa28/s1600/peanut+butter+carmel+trifle+4.JPG" height="275" width="320" /></span></a></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-spacerun: yes;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span> </div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-spacerun: yes;"><span style="font-family: "Trebuchet MS", sans-serif;"><em> *Sorry again! Something happened with my camera and I lost the last couple photos.</em> <em>I certainly hope it had nothing to do with the big blog of caramel that I 'drizzled' it with.</em></span></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-spacerun: yes;"><span style="font-family: "Trebuchet MS", sans-serif;"></span></span></span> </div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="mso-spacerun: yes;"></span><span style="font-family: "Trebuchet MS", sans-serif;">Top cake with a layer of the caramel
sauce, making sure it reaches the sides of the glass so it will be noticeable throughout
the layers. Next add a layer of the caramel mascarpone using the back of a
spoon to create an even layer.<span style="mso-spacerun: yes;"> </span>Continue
with a layer of candied peanuts, cake, caramel, and another large dollop of the
mascarpone whip. </span></span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: "Trebuchet MS", sans-serif;"> </span></o:p></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span> </div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p></o:p></span><span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">Cover
glasses with plastic wrap and refrigerate for at least 2 hours.<span style="mso-spacerun: yes;"> </span>Garnish with chopped candied peanuts and
serve immediately.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66TvGMyK45rZSVq6Y-NHMRu3Na0yN0U-TR787FdzT6u0uE8oJGEz5Xc3K0XEFX5imcNRBJpInCyaCLzj__kcW3nbs5wsL8V-sapq2Tk3XbC2t5viaBHO50r2nQ8Z5Jin937k2_38j2Ig/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66TvGMyK45rZSVq6Y-NHMRu3Na0yN0U-TR787FdzT6u0uE8oJGEz5Xc3K0XEFX5imcNRBJpInCyaCLzj__kcW3nbs5wsL8V-sapq2Tk3XbC2t5viaBHO50r2nQ8Z5Jin937k2_38j2Ig/s1600/01.JPG" height="320" width="240" /></span></a></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "Trebuchet MS", sans-serif;">candied peanut recipe from </span><a href="http://www.davidlebovitz.com/2008/04/candied-peanut/" target="_blank"><span style="font-family: "Trebuchet MS", sans-serif;">David Lebovitz<o:p></o:p></span></a></span></div>
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Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com1tag:blogger.com,1999:blog-4214919777610343716.post-87098938598968644322014-01-22T11:49:00.000-08:002014-01-22T11:56:43.870-08:00Peanut Butter Cake with Chocolate Mousse, Peanut Butter glaze, AND Peanut Butter Whipped Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4_HwD2cEkgIYsP3nEXNl659O9ObbEz6MkvMTBODJaHSyWh2slfanciIIM3LUlNW7J01hKzoXpRByjfxdT87idMLELcnSluTHgStpYRrQXbdMdA05LSITq6cUVQJ8JwV8pQycM8WfIH4/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4_HwD2cEkgIYsP3nEXNl659O9ObbEz6MkvMTBODJaHSyWh2slfanciIIM3LUlNW7J01hKzoXpRByjfxdT87idMLELcnSluTHgStpYRrQXbdMdA05LSITq6cUVQJ8JwV8pQycM8WfIH4/s1600/01.JPG" height="640" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">There are certain recipes I come up with that are just damn
good.<span style="mso-spacerun: yes;"> </span>Not to tooty-toot-toot my own
horn, but you know, they’re just good.<span style="mso-spacerun: yes;">
</span>Some are flops.<span style="mso-spacerun: yes;"> </span>Big ole buttery
flops that go plop in the trash.<span style="mso-spacerun: yes;"> </span>It
happens.<span style="mso-spacerun: yes;"> </span>But now and then my
sugar-coated brain conjures up desserts that are like ‘oh my God let’s put on
stretchy pants and dig in’ good.<span style="mso-spacerun: yes;"> </span>And I swear
on my Kitchen Aid, this trifle is one of them.</span></div>
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<span style="font-family: Verdana, sans-serif;">See I had a handful of peanut butter cups left over from Christmas
and I thought…I should bake with these.<span style="mso-spacerun: yes;">
</span>Yeh, the whole handful.<span style="mso-spacerun: yes;"> </span>Anyway,
it was just an excuse to do something with chocolate and peanut butter.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>But
let’s face it, the whole chocolate cake with peanut butter combo has been done
again and again.<span style="mso-spacerun: yes;"> </span>Don’t get me wrong it’s
one of my favorite pairings, but it was time to update the classic.</span></div>
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<span style="font-family: Verdana, sans-serif;">And if you’re new to trifles and/or not a super wiz in the
kitchen, then layering up a trifle is SO for you.<span style="mso-spacerun: yes;"> </span>Let me tell you why.<span style="mso-spacerun: yes;"> </span>First, trifles are pretty much fool
proof.<span style="mso-spacerun: yes;"> </span>It’s almost impossible to mess up
a trifle.<span style="mso-spacerun: yes;"> </span>Spoon, layer, spoon, layer,
sprinkle.<span style="mso-spacerun: yes;"> </span>It’s easy.<span style="mso-spacerun: yes;"> </span>Even if it’s slightly uneven it doesn’t
matter, just turn that side to the back.<span style="mso-spacerun: yes;">
</span>Second, all the components can be made ahead of time so there is no
rushing.<span style="mso-spacerun: yes;"> </span>Sometimes I bake the cake one
day and prepare the fillings the next.<span style="mso-spacerun: yes;"> </span>The
day before I’m ready to serve I assemble everything and let it sit over night
to let the flavors get happy and marinate.</span></div>
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<span style="font-family: Verdana, sans-serif;">And the chocolate mousse in this recipe…how can I describe
it?<span style="mso-spacerun: yes;"> </span>It’s like an edible version of a big,
fat, flawless princess cut diamond ring.<span style="mso-spacerun: yes;"> </span>You
know a woman’s best friend that you can eat.<span style="mso-spacerun: yes;">
</span>Well that’s kind of odd, but you get where I’m going.<span style="mso-spacerun: yes;"> </span>It is just the best damn mousse I’ve ever
had.<span style="mso-spacerun: yes;"> </span>Nothing fancy pants here, it’s made
with mini marshmallows (once melted they provide the gelatin to hold the mousse
together).<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>My favorite part about the recipe is that it doesn’t
call for eggs.<span style="mso-spacerun: yes;"> </span>I’m not a fan of adding
eggs to custards/puddings (although sometimes it is a necessity).<span style="mso-spacerun: yes;"> </span>I’m always paranoid I didn’t heat it high
enough and will give my friends salmonella poisoning.<span style="mso-spacerun: yes;"> </span>So mini marshmallows it is.<span style="mso-spacerun: yes;"> </span>And it’s a Nigella recipe
(sex-pot-crack-head, who knew!) can’t go wrong there.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Peanut Butter Cake with Chocolate Mousse, Peanut Butter
glaze, AND Peanut Butter Whipped Cream</strong></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/peanut-butter-cake-with-chocolate-mousse-peanut-butter-glaze-and-peanut-butter-whipped-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable version</a></span></div>
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<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong></div>
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<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><strong><span style="font-family: Verdana, sans-serif;">For the cake:</span></strong></span></div>
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<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">2 cups all purose flour</span></span></div>
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<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">1 cup granulated sugar</span></span></div>
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<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">1 cup brown sugar, packed</span></span></div>
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<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup b<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">uttermilk</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">2 </span>large eggs (or 3 medium)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking s<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">oda</span></span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon v<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">anilla</span></span></div>
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<span style="font-family: Verdana, sans-serif;">6 ounces unsalted butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">3/4<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"> cup </span>creamy peanut b<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">utter</span></span></div>
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<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"></span><span style="font-family: Verdana, sans-serif;">1 cup boiling w<span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">ater</span></span></div>
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<span style="font-family: Verdana, sans-serif;">1 ½ cups Mini Reese’s Peanut Butter Cups, quartered<o:p> </o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<strong><span style="font-family: Verdana, sans-serif;">For the Peanut Butter Glaze:</span></strong></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 can sweetened condensed milk</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ cup creamy peanut butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 tablespoon vanilla</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">¼ teaspoon salt<o:p> </o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<strong><span style="font-family: Verdana, sans-serif;">For the chocolate mousse:</span></strong></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 ½ cups mini marshmallows </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">2 ounces unsalted butter </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">9 ounces bittersweet chocolate (minimum 70% cocoa solids) chopped into
small pieces (<i style="mso-bidi-font-style: normal;">I used a mix of Hershey’s Milk
and Semi-Sweet Chocolate Chips and it was totally fine, don’t spend a fortune
on chocolate here</i>)</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">¼ cup hot water </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 cup heavy cream </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla <o:p> </o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<strong><span style="font-family: Verdana, sans-serif;">For the Peanut Butter Whipped Cream:</span></strong></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 cup heavy cream</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 heaping tablespoon creamy peanut butter</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 tablespoon vanilla</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">2 tablespoons caster sugar<o:p> </o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">12 Reese’s Peanut Butter Cups for garnish, chopped (I used the regular
size, not mini…but either will do) <o:p> </o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<strong><span style="font-family: Verdana, sans-serif;">Directions</span></strong></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;">*my recommendation is the
following: <span style="mso-spacerun: yes;"> </span>first bake the cake.<span style="mso-spacerun: yes;"> </span>This can be done days ahead of time.<span style="mso-spacerun: yes;"> </span>Simply cut into squares and store in an
air-tight container until ready to assemble.<span style="mso-spacerun: yes;">
</span>The mousse can be made the same day at the cake (also kept in an
air-tight container or a bowl covered with plastic wrap).<span style="mso-spacerun: yes;"> </span>The day you’re ready to assemble the trifle,
prepare the glaze and whipped cream.<span style="mso-spacerun: yes;">
</span>However, keep in mind the trifle needs to sit over night before serving
so the flavors can blend together and get happy.<span style="mso-spacerun: yes;"> </span>Please don’t skip this step, it makes all the
difference.</i><o:p> </o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">For the cake, preheat oven to 350 degrees Fahrenheit.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="mso-spacerun: yes;"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">Grease a jelly roll pan or sheet pan with butter or vegetable shortening.<span style="mso-spacerun: yes;"> </span>I use a sandwich baggie as a glove to make
this step easy.
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBM-zO5RTS4VJ6wPBBMsIx4CGHco8My1-7gDPx1MCJUEXiAcdVR56hE_rbdE02yLIZ2T96h4S-EE6_h8qPawkc0Cy6GZsY4UvCLVKXzJPM_YidKbJR3Tm2jZxAMbCCI56OMig6_n9EbnU/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBM-zO5RTS4VJ6wPBBMsIx4CGHco8My1-7gDPx1MCJUEXiAcdVR56hE_rbdE02yLIZ2T96h4S-EE6_h8qPawkc0Cy6GZsY4UvCLVKXzJPM_YidKbJR3Tm2jZxAMbCCI56OMig6_n9EbnU/s1600/1.JPG" height="320" width="265" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">
In a large bowl, sift the flour.<span style="mso-spacerun: yes;">
</span>Add the sugars and salt.<span style="mso-spacerun: yes;"> </span>Whisk to
combine and set aside.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><o:p></o:p></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCrYBbYSUm2Bfc7OFtk88CR-UjLpThJWC7riqYW-WCFakWR5z_5JocNDCq6vtxxYTOk3Dq6NI_-940rN38e6fPbLmxlbZXNY7WGpxcNPNeojEPfOZ103A-FMKX4RyvPvGr2MBszNDgKA/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTCrYBbYSUm2Bfc7OFtk88CR-UjLpThJWC7riqYW-WCFakWR5z_5JocNDCq6vtxxYTOk3Dq6NI_-940rN38e6fPbLmxlbZXNY7WGpxcNPNeojEPfOZ103A-FMKX4RyvPvGr2MBszNDgKA/s1600/2.JPG" height="320" width="266" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">
In a small bowl, whisk together the buttermilk, eggs, baking soda, and
vanilla.<span style="mso-spacerun: yes;"> </span>Set aside.</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRlzRtkCdPxQGsw3iKK58BHJcc5wB1RwX3yaqs0oDqDHAts4ZrbYqUGsO7XMcbjm96p-VefrFTPHZvCTDAooDLUAt1NhxMU8boMNdIWEBbDObx6k7O1pnK58UcAyL4e1RTBzOr7aWxDw/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBRlzRtkCdPxQGsw3iKK58BHJcc5wB1RwX3yaqs0oDqDHAts4ZrbYqUGsO7XMcbjm96p-VefrFTPHZvCTDAooDLUAt1NhxMU8boMNdIWEBbDObx6k7O1pnK58UcAyL4e1RTBzOr7aWxDw/s1600/3.JPG" height="320" width="272" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">
In a medium saucepan, melt together the butter and peanut butter.<span style="mso-spacerun: yes;"> </span>Add the hot water and mix to combine.<span style="mso-spacerun: yes;"> </span>Remove from heat.</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGeiLFN82TTHPXGQd-DZ7MWCK0COHZcDS4guH8bxtJoM3WALBKhbrZSePLMRAlelhOeiFlK_O5qnlqxNNeWzHjswmkqr-zhdVFTcmk5QIGFmCNWmtVMvGrnF_bGnMGzQDgdNyb9jXYik/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGeiLFN82TTHPXGQd-DZ7MWCK0COHZcDS4guH8bxtJoM3WALBKhbrZSePLMRAlelhOeiFlK_O5qnlqxNNeWzHjswmkqr-zhdVFTcmk5QIGFmCNWmtVMvGrnF_bGnMGzQDgdNyb9jXYik/s1600/4.JPG" height="320" width="268" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qe3MnrN06FGmbsXiIuhlM34wsVX9u3A0-hkbZfaDiqIippGAxIgOGYLv4_7LJbiwRZdGHk2HX3RAPpWaydfsgHgQlHHQusdjUg_ZnqpeYxiI2Pvpwb8by_MTqOIl74Sgxw7EYu6FHng/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Qe3MnrN06FGmbsXiIuhlM34wsVX9u3A0-hkbZfaDiqIippGAxIgOGYLv4_7LJbiwRZdGHk2HX3RAPpWaydfsgHgQlHHQusdjUg_ZnqpeYxiI2Pvpwb8by_MTqOIl74Sgxw7EYu6FHng/s1600/5.JPG" height="320" width="240" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">Pour
the peanut butter mixture over the flour/sugar mixture and stir until halfway
combined.<span style="mso-spacerun: yes;"> </span></span></span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyPfH0PdDzeXN0I1yvO_0m3a5P7VPOhHjOOSikMAsBS3Ghft7llmGNrxLIBVsGU_hrpx8hN3w9fAUjNch17EY32vwUejJa2JBh76Kdnq2T3qfUCu8wzUExRDLv9qRP-0KSxxLrgjfp6Y/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiyPfH0PdDzeXN0I1yvO_0m3a5P7VPOhHjOOSikMAsBS3Ghft7llmGNrxLIBVsGU_hrpx8hN3w9fAUjNch17EY32vwUejJa2JBh76Kdnq2T3qfUCu8wzUExRDLv9qRP-0KSxxLrgjfp6Y/s1600/6.JPG" height="320" width="267" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">Pour
in the buttermilk mixture and stir until just combined, but don’t over mix.</span></span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG70-jQ_aKWZz-AYmjTtdwaqgDUh9YPqNfgO54yoW4mpJTgbruosy0vfuhw3LU40l_3rgRSFR6c1ANgCt7tM1sAnWyFbGgPZVH2Avgs16-8gK6jNPHSile5IiQbZudLfkJU6HNWhv1Yeg/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG70-jQ_aKWZz-AYmjTtdwaqgDUh9YPqNfgO54yoW4mpJTgbruosy0vfuhw3LU40l_3rgRSFR6c1ANgCt7tM1sAnWyFbGgPZVH2Avgs16-8gK6jNPHSile5IiQbZudLfkJU6HNWhv1Yeg/s1600/7.JPG" height="320" width="240" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">
Gently fold in chopped Peanut Butter Cups.</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2kTRLDfBuTmnoNr_5gKA_IXgwXjtAHtuFjzLYn1lPAVY71lK606ZP-NSxzGfWLiuTQn-UGlU-_Df3LibiibWbVNjK9BR3iqaf6lU19KhUj4JsnSidTyR3feJw8_POdJ8m4oEnLK-tfo/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2kTRLDfBuTmnoNr_5gKA_IXgwXjtAHtuFjzLYn1lPAVY71lK606ZP-NSxzGfWLiuTQn-UGlU-_Df3LibiibWbVNjK9BR3iqaf6lU19KhUj4JsnSidTyR3feJw8_POdJ8m4oEnLK-tfo/s1600/8.JPG" height="320" width="240" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;">
Pour mixture into prepared pan and bake for about 20 minutes or until a
toothpick inserted into the middle comes out clean.<span style="mso-spacerun: yes;"> </span>Remove from oven and let cool completely on
wire rack.</span><br />
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdFrygdgxGMB3zVekwsbNZPIDBjVfLwx-GxlZba2lOWvKr8n1g9p8vQzcx0g-NxNMq6lb0ZcLV3xuXytEBv5YNN8KEWFqcLalsEKtaBQtAqW4fBuzMdl6Rzj9RQgKB5WvXLpKW20BXvo/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdFrygdgxGMB3zVekwsbNZPIDBjVfLwx-GxlZba2lOWvKr8n1g9p8vQzcx0g-NxNMq6lb0ZcLV3xuXytEBv5YNN8KEWFqcLalsEKtaBQtAqW4fBuzMdl6Rzj9RQgKB5WvXLpKW20BXvo/s1600/9.JPG" height="240" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">
For the mousse, place the marshmallows, butter, chocolate, and water in
a medium sized heavy saucepan. </span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBP41XBLshBy6qp0OC0E0DYK3qZ1UkUu12MNkdLpGcl-qiPu4HV1KuH0yYwVqldRtKULO8dHSIfJbSuC2mUt0K1NmUq6pZHnQRBd34ybe5XhPr7RBGDTyLYXMlGL50ewIcHNArPxzvmwI/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBP41XBLshBy6qp0OC0E0DYK3qZ1UkUu12MNkdLpGcl-qiPu4HV1KuH0yYwVqldRtKULO8dHSIfJbSuC2mUt0K1NmUq6pZHnQRBd34ybe5XhPr7RBGDTyLYXMlGL50ewIcHNArPxzvmwI/s1600/11.JPG" height="296" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JUjhyphenhyphen20kA6ypmGeHt-i9EIw2t4fE-ZOStWqN0s3ZCtgdANVVkmcbSNa6MdMbVuNGToeZi810hXQFAJk96j3JWU9GEait1p9ZM4B3JUd3yvBHF41Oc53jU306xy5OLNGPGU94mKsGBHE/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8JUjhyphenhyphen20kA6ypmGeHt-i9EIw2t4fE-ZOStWqN0s3ZCtgdANVVkmcbSNa6MdMbVuNGToeZi810hXQFAJk96j3JWU9GEait1p9ZM4B3JUd3yvBHF41Oc53jU306xy5OLNGPGU94mKsGBHE/s1600/13.JPG" height="320" width="240" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">
Melt over medium heat, stirring often until smooth and no lumps remain.<span style="mso-spacerun: yes;"> </span>Remove from heat and let cool to almost room
temperature (bowl can be placed in the fridge/freezer to speed this step up).</span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Once the chocolate mixture has cooled down, whip the cream and vanilla
until stiff peaks form.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana;"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"> </span>
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPK2k4N_sK70Z31i7k_-JES5o5K7hAbFDLz8iLdTyCXPLz8Q4cFZqxa6ms7JvDT5SCDOdAgb0cdJ1FJrnyLDlHfyL6UlUwomoz1-6ulCk1bWBaS9REn0AyGM__ZV6VyinNa3OR8gGetw/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipPK2k4N_sK70Z31i7k_-JES5o5K7hAbFDLz8iLdTyCXPLz8Q4cFZqxa6ms7JvDT5SCDOdAgb0cdJ1FJrnyLDlHfyL6UlUwomoz1-6ulCk1bWBaS9REn0AyGM__ZV6VyinNa3OR8gGetw/s1600/12.JPG" height="320" width="261" /></span></a></div>
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Gently fold the whipped cream into the chocolate mixture.<span style="mso-spacerun: yes;"> </span>DO NOT STIR!<span style="mso-spacerun: yes;">
</span>You must fold it otherwise you will lose the air you have just
incorporated into the cream.<span style="mso-spacerun: yes;"> </span>If you find
you are left with lumps of cream, gently break them with the tip of your
spatula in a zig-zag motion.<span style="mso-spacerun: yes;"> </span>Don’t worry
if they don’t totally disappear, it won’t even be noticeable once the mousse is
added to the trifle.</span><span style="font-family: Verdana, sans-serif;"><o:p> </o:p></span></div>
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<span style="font-family: Verdana, sans-serif;">Tightly wrap the mousse with plastic wrap and keep refrigerated until you’re ready to assemble.</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6OnM8TAhkhgYIZyOfD17ppSqyK_1KYSbTRNiP2CpTXIlehMcBUJFXeOJ6b9fv9CzzLxIeyJ8XS8uQAVxcUt_POqYmMPwYpRUVkCDnvI0YfR5Vpe85uVmOFfHGYeGkPq6xnt9xVnA8ZM/s1600/15.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6OnM8TAhkhgYIZyOfD17ppSqyK_1KYSbTRNiP2CpTXIlehMcBUJFXeOJ6b9fv9CzzLxIeyJ8XS8uQAVxcUt_POqYmMPwYpRUVkCDnvI0YfR5Vpe85uVmOFfHGYeGkPq6xnt9xVnA8ZM/s1600/15.JPG" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">To prepare the glaze, combine the sweetened condensed milk, peanut
butter, and salt in a small saucepan.<span style="mso-spacerun: yes;">
</span>Heat until the peanut butter is melted and the mixture is smooth.<span style="mso-spacerun: yes;"> </span>Remove from heat and stir in the vanilla.<span style="mso-spacerun: yes;"> </span>Set aside. </span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgYuQlFGexNa6CFBLNybe17Hsa9Q9jfTrAKPWRDGohIRvNQocdQSznh8P3unOPv7lLymS3SqNgm6aebUWzqmIms2Sa31wtaq23zHbkxTLXvIEP55d3N6PrnH_CHv7q9F5HRcqqBQ8kEU/s1600/16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgYuQlFGexNa6CFBLNybe17Hsa9Q9jfTrAKPWRDGohIRvNQocdQSznh8P3unOPv7lLymS3SqNgm6aebUWzqmIms2Sa31wtaq23zHbkxTLXvIEP55d3N6PrnH_CHv7q9F5HRcqqBQ8kEU/s1600/16.JPG" height="320" width="278" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">To prepare the trifle, place large squares of cake on the bottom of your
dish, compacting down with the back of a spoon (or your fingers) to get a
thick, some-what dense layer.<span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNexyTXDhxazxKvjZmoJNAgx4K-N4-RmQV_yU96e1b5bn9d5Lcboh_PYKLxSHNq7CkUElsuBxuhxOFj8LKzKR31sIz-ceAnYpPZgZ3gDL0D-Jwqhl9VqQ2uSDgPUxP22UK0X-CpJ4FxGc/s1600/18.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNexyTXDhxazxKvjZmoJNAgx4K-N4-RmQV_yU96e1b5bn9d5Lcboh_PYKLxSHNq7CkUElsuBxuhxOFj8LKzKR31sIz-ceAnYpPZgZ3gDL0D-Jwqhl9VqQ2uSDgPUxP22UK0X-CpJ4FxGc/s1600/18.JPG" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Next layer HALF of the peanut butter glaze over the cake using a
spatula to help spread evenly.<span style="mso-spacerun: yes;"> </span>If you
find it’s too thick to spread, microwave for about 20 second or until it’s more
fluid.<span style="mso-spacerun: yes;"> </span>Refrigerate dish until the glaze layer
has firmed up, about half an hour (this step helps to keep nice, even
layers.<span style="mso-spacerun: yes;"> </span>Otherwise the weight of the
layers above will make them sink together).</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHt5b34H-8anW6lCHTMOYJU2HxxIbpeyIhtbbZDIwG3aqEb6PBH_wdhyy6AehAtqzjhFjOh8uLri7u6NnVfAh1jejn7MXcSZ69iV-A_s9S6AEontWc4yQBo53jdaD-YqtBLyhT8nXRGQ8/s1600/19.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHt5b34H-8anW6lCHTMOYJU2HxxIbpeyIhtbbZDIwG3aqEb6PBH_wdhyy6AehAtqzjhFjOh8uLri7u6NnVfAh1jejn7MXcSZ69iV-A_s9S6AEontWc4yQBo53jdaD-YqtBLyhT8nXRGQ8/s1600/19.JPG" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Remove dish from the fridge and spoon entire bowl of chocolate mousse
over the peanut butter glaze.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbJJHp7RVTybjFhExo5Zpwrx8BwhX0caMzlyIRlJrPEKvqOSwTatdMcyZbBZRsiVd_r93HaUfSBTAzItZbo0WeymsdbOG6uIdS-mTO1scqwyd4e4M_DhiBOppRhyaXb23iBpbMTEQIiY/s1600/22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbJJHp7RVTybjFhExo5Zpwrx8BwhX0caMzlyIRlJrPEKvqOSwTatdMcyZbBZRsiVd_r93HaUfSBTAzItZbo0WeymsdbOG6uIdS-mTO1scqwyd4e4M_DhiBOppRhyaXb23iBpbMTEQIiY/s1600/22.JPG" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add another thick layer of cake to cover the chocolate mousse, gently
pressing down to compress.<span style="mso-spacerun: yes;"> </span>However don’t
push too hard you don’t want the cake to sink into the mousse.</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDCCYfuq7WNIemFk_Fz2UO0dwOvUfzYz3m8xA6YzUZ1ez1Ty5R_6qPS2-XHEbiyX17LEQv99PU0IcV9tiXhK6Ey765S3uF1A8fST20yhLWD0NH2kISrtaWMgIrbt4mam-TWnfs4K-2M4/s1600/20.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDCCYfuq7WNIemFk_Fz2UO0dwOvUfzYz3m8xA6YzUZ1ez1Ty5R_6qPS2-XHEbiyX17LEQv99PU0IcV9tiXhK6Ey765S3uF1A8fST20yhLWD0NH2kISrtaWMgIrbt4mam-TWnfs4K-2M4/s1600/20.JPG" height="320" width="267" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Pour the remaining peanut butter glaze over the cake, re-heating if it’s
gotten too thick.<span style="mso-spacerun: yes;"> </span>Cover dish with plastic
wrap and place in the fridge for about 30 minutes to firm up.</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaZoYowL1iOQ6-850-3aOnw_QjZd3LxNaeN-h_zWLMLtF_jdYRhrmIJ-55AXhCGQ5JQYVNPBXPZaTiHHCg6FBSkxb5JuUvDrP4rFqnbdmnEHav4LrrYHEl_CVQy1nVwkH736j1XmtDIQ/s1600/21.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiaZoYowL1iOQ6-850-3aOnw_QjZd3LxNaeN-h_zWLMLtF_jdYRhrmIJ-55AXhCGQ5JQYVNPBXPZaTiHHCg6FBSkxb5JuUvDrP4rFqnbdmnEHav4LrrYHEl_CVQy1nVwkH736j1XmtDIQ/s1600/21.JPG" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile, prepare the peanut butter whipped cream.<span style="mso-spacerun: yes;"> </span>Place the heavy cream in the bowl of a stand
up mixer (hand mixer ok) and beat on high until soft peaks form.<span style="mso-spacerun: yes;"> </span>Turn off mixer and add the vanilla, sugar,
and peanut butter.<span style="mso-spacerun: yes;"> </span>Beat on high until
stiff peaks form.<span style="mso-spacerun: yes;"> </span>Be sure not to over
beat or the mixture will separate (due to all the extra fat from the peanut butter).<span style="mso-spacerun: yes;"> </span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbJJHp7RVTybjFhExo5Zpwrx8BwhX0caMzlyIRlJrPEKvqOSwTatdMcyZbBZRsiVd_r93HaUfSBTAzItZbo0WeymsdbOG6uIdS-mTO1scqwyd4e4M_DhiBOppRhyaXb23iBpbMTEQIiY/s1600/22.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaYZrk5-unN4TLI2ZdkOoDJMU3ro0xlaQjmLZ7HyfU3okfLSKTNgr5BYz8FzVsKEXwPeCev6llLzQ8tYsUUgA9FT8vV4Ea5CFcWkh2mN36ykGzw2jtc3kisIPsNFA7hmQvkFjPrV3eKk/s1600/23.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXaYZrk5-unN4TLI2ZdkOoDJMU3ro0xlaQjmLZ7HyfU3okfLSKTNgr5BYz8FzVsKEXwPeCev6llLzQ8tYsUUgA9FT8vV4Ea5CFcWkh2mN36ykGzw2jtc3kisIPsNFA7hmQvkFjPrV3eKk/s1600/23.JPG" height="320" width="240" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Remove dish from fridge and spoon the whipped cream onto the center and
spread out evenly.<span style="mso-spacerun: yes;"> </span>I left a small gap
from the whipped cream to the edge of the bowl to place the chopped Peanut
Butter Cups for garnish. </span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqKeLz2zys-ObTl5IHfB2HDT_cg2YMf3tnxA20_aQLFvI3FkGKP-S0aLIj8rNWLq0zLCOXyb1m3KTvytIz0u90SniLeQfJBGaCOwv6K5cp6i1ylkHEU1c3ZF6RTQ9CePMEgTnjzH-VPY/s1600/24.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBqKeLz2zys-ObTl5IHfB2HDT_cg2YMf3tnxA20_aQLFvI3FkGKP-S0aLIj8rNWLq0zLCOXyb1m3KTvytIz0u90SniLeQfJBGaCOwv6K5cp6i1ylkHEU1c3ZF6RTQ9CePMEgTnjzH-VPY/s1600/24.JPG" height="320" width="264" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkydfHTw3-bzAKkjYHll3_SlREwUl1zME9c5xVCMF4nHsxxamS95qXH3F1dc9N2dQnyRdwpa68hOAPd-GXzFmWWJs0FAUViDEvzV6ODIh1NZlAp6l4LFvBmfdGkh1gETY1SiEp6hwjn24/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkydfHTw3-bzAKkjYHll3_SlREwUl1zME9c5xVCMF4nHsxxamS95qXH3F1dc9N2dQnyRdwpa68hOAPd-GXzFmWWJs0FAUViDEvzV6ODIh1NZlAp6l4LFvBmfdGkh1gETY1SiEp6hwjn24/s1600/01.JPG" height="320" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Times New Roman;"></span> </span></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Verdana, sans-serif;">Cake recipe adapted from <a href="http://thepioneerwoman.com/cooking/2013/11/peanut-butter-cake-with-chocolate-icing/" target="_blank">The PioneerWoman</a></span></div>
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<br /></div>
</span><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: Verdana, sans-serif;">Mousse recipe courtesy of <a href="http://www.nigella.com/recipes/view/instant-chocolate-mousse-4" target="_blank">Nigella Express</a></span><span style="font-family: Times New Roman;">
</span></div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-16847809507768517462013-12-16T02:10:00.002-08:002013-12-16T02:19:23.790-08:00Eggnog & Sour Cream Bundt Cake with Sugared Captain Morgan Rum Glaze<div class="separator" style="clear: both; text-align: center;">
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If you have leftover eggnog dwindling in the fridge with it's expiration date looming...this is the cake for you. Or if you simply love eggnog and rum (any holiday work party wouldn't be complete without it) well then this is the cake for you too. </div>
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Spices are key with eggnog. Nutmeg is a must. I also added cinnamon as nutmeg and cinnamon almost always go hand in hand. Also, the great thing about this cake is its two-ply complexity. The inside is super soft and spongy due to the addition of the sour cream. The outside of the cake has a thick, chewy crust slathered with rum infused granulated sugar giving it a nice hearty crunch.</div>
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Finally this recipe best suits a 12-cup bundt pan. If you're like me and only have a 10-cup, bake the remaining batter in a smaller tin for a second, teeny cake. Nothin' wrong with a little extra cake...especially a rum infused one during the holidays...you know to take the edge off screaming children acting like their in a cock fight waiting in line to see Santa, or after spending half an hour circling the mall parking lot in pursuit of a spot 5 feet closer than the one you just passed...or my favorite, pleading and puffing at the sales lady that she is running your credit card wrong and acting clueless as it keeps getting declined. This truly is the best time of the year. </div>
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<span style="font-size: large;"><strong>Eggnog & Sour Cream Bundt Cake with Sugared Captain Morgan Rum Glaze</strong></span> </div>
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<span style="font-size: x-small;">makes one 12-cup bundt cake *see my note above if you have a 10 cup pan</span></div>
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<span style="font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/eggnog-sour-cream-bundt-cake-with-sugared-captain-morgan-rum-glaze?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">printable version</a></span></div>
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<strong>Ingredients</strong></div>
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<strong>For the cake:</strong></div>
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3 1/4 cups all-purpose flour</div>
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2 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon nutmeg</div>
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1 teaspoon cinnamon</div>
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8 ounces unsalted butter, room temperature</div>
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1 1/2 cups sugar</div>
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1 1/2 cups brown sugar</div>
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3 large eggs (or 4 medium)</div>
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1/2 cup sour cream</div>
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2 teaspoons vanilla extract</div>
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1 cup eggnog </div>
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<strong>For the Glaze:</strong></div>
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3/4 cup sugar</div>
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2 hefty tablespoons Captain Morgan Spiced Rum</div>
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2 tablespoons water</div>
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<strong>Directions:</strong></div>
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Grease the bundt pan using either butter or shortening. I use a sandwich baggie as a glove to make this step easy. If you have an intricate pan like mine be sure to grease all the nooks and crannies so the cake won't stick. Because trust me it wants to. Grease grease grease.</div>
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Add about 2 tablespoons of flour to the pan and dust thoroughly. </div>
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Sift together the flour, baking powder, salt, nutmeg, and cinnamon.</div>
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Whisk to combine.</div>
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Add the butter and sugars to the bowl of a stand up mixer (hand mixer ok) and beat together for about 3 minutes until light and creamy.</div>
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Add eggs one at a time, beating well after each addition.</div>
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Add sour cream and vanilla and beat until incorporated.</div>
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Add the flour in 4 separate additions, alternating with the eggnog, starting and ending with the flour. Scrape down the sides of the bowl with a rubber spatula after each addition.</div>
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Transfer batter to the prepared pan and smooth the top with a spatula. If you're using a 10-cup bundt pan, bake the extra cake batter in a smaller tin or muffin pan if you prefer.</div>
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Bake for 55-60 minutes until golden brown and a toothpick inserted into the middle of the cake comes out clean. Remove from oven and cool pan on a wire rack for 10 minutes. Invert pan onto plate and remove cake from pan. Transfer cake back to the wire rack.</div>
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While the cake is still warm, prepare the glaze. Combine the sugar and water in a microwave safe bowl. Heat for one minute and stir. Add rum and stir (mixture will still be granulated). </div>
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Using a pastry brush, evenly coat the entire cake with the glaze.</div>
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Allow glaze to harden at room temperature for about an hour.</div>
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Pour yourself a spiked glass of eggnog, slice up and enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_suPzfvnWvHRRFuIZKIHg-KSOteRmDCxCTD_nhhaXDNNe1CMQkmnbslKvC2FIHHUhieqllXwgrG9o88VZVh7OEa2dFAQUzo01l0G4Y4f5xS0B7vlZTWIinanqY4nQ0ENKVy6eyW5R2o/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_suPzfvnWvHRRFuIZKIHg-KSOteRmDCxCTD_nhhaXDNNe1CMQkmnbslKvC2FIHHUhieqllXwgrG9o88VZVh7OEa2dFAQUzo01l0G4Y4f5xS0B7vlZTWIinanqY4nQ0ENKVy6eyW5R2o/s320/photo.JPG" width="259" /></a></div>
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recipe adapted from <a href="http://www.amazon.com/Baking-All-Occasions-Flo-Braker/dp/0811845478" target="_blank">Baking for All Occasions</a> by Flo Braker </div>
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Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-58216704484208588932013-12-14T02:59:00.001-08:002013-12-14T03:07:34.006-08:00Tarboosh Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeU1ry5uIrj5Z42hsI_mSlVSTFg_b8XQT5cy4V6U_mdDzPpFa3Jhk33eoPPvZJTh-H9PiyCMUFm2MzW9LL90GqSQMMfPGU1Rsx_OslSb-d7lnrvbKkt4lWqtPShDTCyLNkAG2Yl0E8E_k/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeU1ry5uIrj5Z42hsI_mSlVSTFg_b8XQT5cy4V6U_mdDzPpFa3Jhk33eoPPvZJTh-H9PiyCMUFm2MzW9LL90GqSQMMfPGU1Rsx_OslSb-d7lnrvbKkt4lWqtPShDTCyLNkAG2Yl0E8E_k/s400/photo.JPG" width="400" /></a></div>
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Every year around this time I head down to our local Lebanese grocery store and pick up a box of <a href="http://www.gandour.com/product/21-Tarboosh.html" target="_blank">Gandour Tarboosh</a>. They're a seasonal chocolate that's made in the cooler months and are...well...out of this world. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBE9CIhF94TglqUwe67O-fOh0DEA-fn6DtjMGRpPoVWPcsmqGlw4FsgPl2zbHGrcUSIlUYJjtN7I1cPkVpPCKxvnH9hdrmK_E51mstNVsUWYS_11uWpUDXX5Ms5jS4LmFJHg_-bKuoi4/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBE9CIhF94TglqUwe67O-fOh0DEA-fn6DtjMGRpPoVWPcsmqGlw4FsgPl2zbHGrcUSIlUYJjtN7I1cPkVpPCKxvnH9hdrmK_E51mstNVsUWYS_11uWpUDXX5Ms5jS4LmFJHg_-bKuoi4/s320/4.JPG" width="320" /></a></div>
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Tarboosh can be described as the Lebanese version of <a href="http://en.wikipedia.org/wiki/Chocolate-coated_marshmallow_treats" target="_blank">Mallomars</a>. They are made of a paper thin sugar wafer that's mounded with fluffy, oh-so-sugary-sticky-sweet marshmallow fluff and then covered with a thin chocolate coating that has a bit of a snap to it. Lots of harmonious textures in one little Tarboosh...and don't even think about eating them without licking your fingers. You simply cannot wipe off the marshmallow with a napkin. I think it's specially engineered that way.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XCwqMSI51mICWXj1TgaJKL8rMgaQ40RhCjTwJQDiYoqPeN4y0Ka7kO7DZfaTRvlBQWKCaflFuS-7-QlGfRuk5QgOjNbYc7JSU8evE448yFTN_awhlm0b_qnsZdnkgL-zLNh6kLZU3Fc/s1600/final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XCwqMSI51mICWXj1TgaJKL8rMgaQ40RhCjTwJQDiYoqPeN4y0Ka7kO7DZfaTRvlBQWKCaflFuS-7-QlGfRuk5QgOjNbYc7JSU8evE448yFTN_awhlm0b_qnsZdnkgL-zLNh6kLZU3Fc/s1600/final.jpg" /></a></div>
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Tarboosh cannot be compared to say, Godiva or anything else quite so posh. No, they are a bit more...ghettolicious. But that's what makes them so endearing. Plus my husband grew up eating them around the holidays as a child and every time he eats one now as an adult he takes me down memory lane going on about how much he loved eating them as a kid and I just can't help stroll along with him.<br />
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So when he bought a giant box a few years ago we got super excited ate about 5 and that was it. You know how the holidays are, a smorgasbord of sweets going in and out. December is an inescapable time of the year to try and avoid sugar. The tarboosh were pushed side as other sweets took over and I thought to myself, well that looks like a lovely little project...let me see how we can transform these little puffs-o-holiday-heaven into something even better.<br />
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Last year was the <a href="http://pastryschooldiaries.blogspot.ae/2012/12/tarboosh-smores_19.html" target="_blank">Tarboosh S'mores</a>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQCMN1TcJCs22YGWiWQ9-5frp5GQrWAArYwkmOyDv_IlBB1dzkj-uGzQfUQvJoaHgopoMbm2wkh3Gt5eafDeaFtpOJDf9gePI2x8Fmjh5kjZtqQawd4t18KVOC1sG_RvNkrrMbW2MAHY/s1600/smores.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQCMN1TcJCs22YGWiWQ9-5frp5GQrWAArYwkmOyDv_IlBB1dzkj-uGzQfUQvJoaHgopoMbm2wkh3Gt5eafDeaFtpOJDf9gePI2x8Fmjh5kjZtqQawd4t18KVOC1sG_RvNkrrMbW2MAHY/s320/smores.jpg" width="204" /></a></div>
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And the year before that was the <a href="http://pastryschooldiaries.blogspot.ae/2011/12/extra-curricular-activities-tarboush.html" target="_blank">Tarboosh Cupcakes</a>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH-Y8K6_GiAtSJPHj3CGCHn0yA4fNGRQzX-QDKrgNOPOn-XdGvnVs0DXQ5Uax5MGTzPAWN3AJaSpk45z8hOsNvQH3NbPUqh4lavYh1I6D2KrbafBh4PiFIlePFIWMaFji_swloDC0wfA/s1600/tarboosh2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH-Y8K6_GiAtSJPHj3CGCHn0yA4fNGRQzX-QDKrgNOPOn-XdGvnVs0DXQ5Uax5MGTzPAWN3AJaSpk45z8hOsNvQH3NbPUqh4lavYh1I6D2KrbafBh4PiFIlePFIWMaFji_swloDC0wfA/s1600/tarboosh2.jpg" /></a></div>
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This year I was in a fudgy kind of mood. I had been on a bar and cake extravaganza the last few months and fudge sounded sweet and easy. I can barely put two thoughts together these days with a newborn and a toddler in the house so easy-peasy is a-ok with me.<br />
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If you can't find Tarboosh try this recipe with Mallomores, I think it would be equally as jolly. If you do, please send me a photo I would love to see how they turn out. <br />
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Happy Holidays!</div>
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<strong><span style="font-size: large;">Tarboosh Fudge</span></strong></div>
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<strong>Ingredients:</strong> </div>
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2 bags of chocolate chips (12 ounces each)</div>
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1 can sweetened condensed milk</div>
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2 teaspoons vanilla extract</div>
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3/4 teaspoon salt</div>
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15-17 Tarboosh, unwrapped and cut in half</div>
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<strong>Directions:</strong></div>
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Line a 8 x 8 pan with aluminum foil and set aside.</div>
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Place the chocolate chips, milk, vanilla, and salt in a microwave-safe bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISMZwZARorYioNp_88vV4dsAHdV0GM9xusewbYOl4FVCda5Kq2DLmj-x0fQ-qdiClwyokgHRiVq5e5-Ti_VlrpjGimyAyPOf6jVainHlv3jfiUuWGUL_5iXmUkgpxZGCAX9RsHislbDk/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgISMZwZARorYioNp_88vV4dsAHdV0GM9xusewbYOl4FVCda5Kq2DLmj-x0fQ-qdiClwyokgHRiVq5e5-Ti_VlrpjGimyAyPOf6jVainHlv3jfiUuWGUL_5iXmUkgpxZGCAX9RsHislbDk/s320/2.JPG" width="320" /></a></div>
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Heat for one minute. Remove from microwave, stir, and re-heat for another 30 seconds.</div>
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Remove and stir again. Continue to heat for 10 second intervals (stirring after each) until mixture is smooth and creamy and no lumps remain.</div>
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Press HALF of the mixture into the prepared pan. Use a spatula to make sure it's smooth and even.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUF7LBJKfwZzAJUu6GJqlEebwI6Skv0J9IUs84FtXsMj2hEyJN6ZcpmPPLUuM-Sy11PKodIE6nC43apZ7kShFFO2ZnjAWaC91pbprukhWwUcCmOFECeYmANi8C8gVI61xUGZ0E-Qq26M/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMUF7LBJKfwZzAJUu6GJqlEebwI6Skv0J9IUs84FtXsMj2hEyJN6ZcpmPPLUuM-Sy11PKodIE6nC43apZ7kShFFO2ZnjAWaC91pbprukhWwUcCmOFECeYmANi8C8gVI61xUGZ0E-Qq26M/s320/7.JPG" width="320" /></a></div>
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Place the sliced tarboosh on top of the fudge layer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTzUceJ7R75RrZicrwjH-l3DNWZ7nHHDzHLVU2EwkHxecaglbDzg8JuieaLLS-VDbqEtRnyxK9MAq9D6jKuZopqXA7_k0eowgTywuE6YtCabpkHb6zcCy9Yi1g_tqS9SudfcA4y2Chyphenhyphenc/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLTzUceJ7R75RrZicrwjH-l3DNWZ7nHHDzHLVU2EwkHxecaglbDzg8JuieaLLS-VDbqEtRnyxK9MAq9D6jKuZopqXA7_k0eowgTywuE6YtCabpkHb6zcCy9Yi1g_tqS9SudfcA4y2Chyphenhyphenc/s320/5.JPG" width="320" /></a></div>
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Using the back of a spoon gently crush the tarboosh down so they create an even layer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1GvfM0GAG8LXR5E6u-tF2s8urV_NM_oJx-7OBI-rJLdGAeqz0anxZ9iprNabZSmLReRdU8jG7AjBSzPCUl6Z5qWJOxnZD7Cj_FVmj-MUydZcljRQYuVBErOOtWM7-x3GDxzRqVen878/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1GvfM0GAG8LXR5E6u-tF2s8urV_NM_oJx-7OBI-rJLdGAeqz0anxZ9iprNabZSmLReRdU8jG7AjBSzPCUl6Z5qWJOxnZD7Cj_FVmj-MUydZcljRQYuVBErOOtWM7-x3GDxzRqVen878/s320/9.JPG" width="320" /></a></div>
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Cover the marshmallow layer with the remaining fudge and use a spatula to spread evenly.</div>
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Cover pan with plastic wrap and refrigerate until firm, about two hours.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdgTyGtnKmxF0LATv4Gk5xayq_6SxZIOi3xdwHWdmIeCRAE04BSkz6pLbuXljoIcxYaVPQT-48YKzvH2UI55XRAhKjYuINDJ3gaCAz4B62NjU7hKpLDwf_hhOxzqEpOW5LXR-7hoXYw8/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdgTyGtnKmxF0LATv4Gk5xayq_6SxZIOi3xdwHWdmIeCRAE04BSkz6pLbuXljoIcxYaVPQT-48YKzvH2UI55XRAhKjYuINDJ3gaCAz4B62NjU7hKpLDwf_hhOxzqEpOW5LXR-7hoXYw8/s320/photo.JPG" width="320" /></a></div>
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Cut into pieces and enjoy!</div>
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Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-10890504855578446632013-12-07T21:31:00.000-08:002013-12-07T22:38:16.476-08:00Spicy Cinnamon & Toblerone Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uSxhhzi3RTs6JedhaXRJhNenz5_8Ci_CeI2CIgCNh_frr-prTvVbeqBMvr8QOyEo8OGvspHtLnseVmNtDU7RY78QPkLwLOw7K7o7W07CGFWg0oDw_AVvTZoEhJZPCf1lQ4vc6olvBMA/s1600/01.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uSxhhzi3RTs6JedhaXRJhNenz5_8Ci_CeI2CIgCNh_frr-prTvVbeqBMvr8QOyEo8OGvspHtLnseVmNtDU7RY78QPkLwLOw7K7o7W07CGFWg0oDw_AVvTZoEhJZPCf1lQ4vc6olvBMA/s640/01.JPG" width="640" /></a></div>
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If you're in an pinch for time this holiday season and need to whip up a show-stopper dessert for your next potluck or impromptu guests stopping by, this fudge can be thrown together faster than Santa can say 'giddy-up-Rudolph.'</div>
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Although I made mine over a double broiler, the fudge can also be zapped in the microwave for extreme speediness. I decided to add the cayenne pepper to spice things up this season because let's face it, fudge can be a bit ho-ho-ho-hum. The cayenne and cinnamon blend fairly effortlessly together while the white chocolate adds a smoothness that inhibits the heat from overtaking your pallet. The fudge has just enough of a kick to tickle your throat but certainly not enough to make you gulp down the nearest spiked eggnog (although that sounds like just as much fun too). The heat hits your throat after taking a bite but is subtle enough for you to say 'Ooh what was that? Give me another.'</div>
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This fudge tends to be on the soft side, so I find it best to keep in refrigerated until you're ready to serve. That is if you can keep it around long enough. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSNpfD1vxUK_ZuS0JGtbBcucdwS9g4Rmbofuqa77_9-QkPhETkqgQn67n4dy7IYhKkiN_uyg4avW0CE10OiF6YPSRW-wuy8DPnjEPlbPWpgErW1LGy9qDoao84ym5UwgcB_tNttUOFZg/s1600/santa.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSNpfD1vxUK_ZuS0JGtbBcucdwS9g4Rmbofuqa77_9-QkPhETkqgQn67n4dy7IYhKkiN_uyg4avW0CE10OiF6YPSRW-wuy8DPnjEPlbPWpgErW1LGy9qDoao84ym5UwgcB_tNttUOFZg/s320/santa.png" width="320" /></a></div>
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<em>sorry I couldn't help it, that's just hilarious.</em></div>
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<span style="font-size: large;"><strong>Spicy Cinnamon & Toblerone Fudge</strong></span></div>
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<span style="font-size: x-small;"></span> </div>
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<strong>Ingredients</strong></div>
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2 bags (10 ounce each) <a href="http://www.hersheysstore.com/product/7688" target="_blank">Hershey's Cinnamon Baking Chips</a></div>
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1 can sweetened condensed milk</div>
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2 ounces unsalted butter, cut into small chunks</div>
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2 teaspoons vanilla extract</div>
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1 teaspoon cinnamon</div>
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3/4 teaspoon cayenne pepper (or more to taste)</div>
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3/4 teaspoon sea salt</div>
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1 1/4 cups <a href="http://www.toblerone.co.uk/products/toblerone-white/toblerone-white-chocolate?c1=1834&c2=1850&p=3060" target="_blank">White Chocolate Toblerone</a>, chopped into small chunks</div>
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<strong>Directions</strong></div>
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Line a 8 x 8 baking pan with aluminum foil and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhO_6sJcN_q1CJI-Fzax4aaqAujD-DLgLz1BkRgsIxjcRZBAkxNYM3dq16Ms7bzRD-XBzNY3JA4b_tNElTaL-ykcLlqfGrtf_t9QUmDx1cg-OHWX2yFfisl_VoJpiMhQGmgSwOkWGJemI/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhO_6sJcN_q1CJI-Fzax4aaqAujD-DLgLz1BkRgsIxjcRZBAkxNYM3dq16Ms7bzRD-XBzNY3JA4b_tNElTaL-ykcLlqfGrtf_t9QUmDx1cg-OHWX2yFfisl_VoJpiMhQGmgSwOkWGJemI/s320/1.JPG" width="240" /></a></div>
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Combine all ingredients (except the Toblerone) in a glass bowl. Place over a simmering pot of hot water (double broiler).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJdFDCUTQ_8JTpJr4LLS9cZqMWsbSuguY2l8mcCf0NMy7LRnBzBs8LldwmYbaG-HTLTxYWDvJIT7hqXWRpmauHOLynv9jMACJJm2XUboFIOw7DwwkM4ySRZZqPn5ymJHxKgkUbpxamiU/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJdFDCUTQ_8JTpJr4LLS9cZqMWsbSuguY2l8mcCf0NMy7LRnBzBs8LldwmYbaG-HTLTxYWDvJIT7hqXWRpmauHOLynv9jMACJJm2XUboFIOw7DwwkM4ySRZZqPn5ymJHxKgkUbpxamiU/s320/2.JPG" width="272" /></a></div>
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Heat until thoroughly combined and mixture is smooth and creamy. Pour into the prepared pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJupsr1QEG_YrvAu6p9mooA0e7Re0PCInG6uvD30kGFeqewzYi_h7I1PCXQWmlLnLbfu0GCQ8JLjDfNTwYZSsszm0zPeyZmsVTQa08X1jJdEiUYpDJYxxBlunap3Je8uAT4XzXkH9W_kk/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwS08q6_LpCzucAgyZgJdBxT-lkTVqHRpDDRnCEnYQDce91fQK60fHXxZfDNcEVkuC4AkWlJqbKFP-JYelZreRP6IxJijCiVbAYvQu1jn0JSBj9RdWmX9ONOwHTfG015VzOcZh1R0968/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwS08q6_LpCzucAgyZgJdBxT-lkTVqHRpDDRnCEnYQDce91fQK60fHXxZfDNcEVkuC4AkWlJqbKFP-JYelZreRP6IxJijCiVbAYvQu1jn0JSBj9RdWmX9ONOwHTfG015VzOcZh1R0968/s320/3.JPG" width="270" /></a></div>
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Evenly sprinkle the chopped Toblerone over the melted fudge. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJupsr1QEG_YrvAu6p9mooA0e7Re0PCInG6uvD30kGFeqewzYi_h7I1PCXQWmlLnLbfu0GCQ8JLjDfNTwYZSsszm0zPeyZmsVTQa08X1jJdEiUYpDJYxxBlunap3Je8uAT4XzXkH9W_kk/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJupsr1QEG_YrvAu6p9mooA0e7Re0PCInG6uvD30kGFeqewzYi_h7I1PCXQWmlLnLbfu0GCQ8JLjDfNTwYZSsszm0zPeyZmsVTQa08X1jJdEiUYpDJYxxBlunap3Je8uAT4XzXkH9W_kk/s320/4.JPG" width="261" /></a></div>
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Gently press the larger pieces into the fudge so they won't fall off after the fudge has cooled.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTPqv3KJ9zBD8Leds_2P7YRc15bSadE-pQFb5KHK3UKeLE3V9l3uZPtMLOluA81_VkO9OYFmSqrO5Zvbr9r9OSM-YkBHQRkYftBeaoDvPVmP-pJdc5cWu5asgQlPNVL25hFMURigYVbc/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyTPqv3KJ9zBD8Leds_2P7YRc15bSadE-pQFb5KHK3UKeLE3V9l3uZPtMLOluA81_VkO9OYFmSqrO5Zvbr9r9OSM-YkBHQRkYftBeaoDvPVmP-pJdc5cWu5asgQlPNVL25hFMURigYVbc/s320/5.JPG" width="297" /></a></div>
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Cover pan with plastic wrap and refrigerate for about two hours until completely firm. Cut into pieces and enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYv4feLs7fY9b0muBusLsRp1UW8RLGRJ4CxV0j9R7B_bSz-89Q-Rogw8B-MhVSkmZ08quYX8FV3AbHJ9EsSL4kDmZrQXkz8FvG5d-VAPAXdvcoBbR28WG9W8ccea9Z22H3tv1AVnkd9U/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYv4feLs7fY9b0muBusLsRp1UW8RLGRJ4CxV0j9R7B_bSz-89Q-Rogw8B-MhVSkmZ08quYX8FV3AbHJ9EsSL4kDmZrQXkz8FvG5d-VAPAXdvcoBbR28WG9W8ccea9Z22H3tv1AVnkd9U/s320/01.JPG" width="320" /></a></div>
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fudge recipe adapted from <a href="http://allrecipes.com/">allrecipes.com</a></div>
<br />Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-67259171544205118092013-12-01T04:43:00.000-08:002013-12-01T04:43:32.933-08:00Sweet n' Salty Peanut Butter Candy Corn Bars with a Shortbread Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOeq_G31RhDf1sjC_zERNCfypYWcg-rElPaQla5ioTsGvboImRNjP1kqQ5V5zjvqS3UVMORjR2WkvWJ0u1iasV6hKHcVXJVrZVc_8TfiOiULNu6v9KoFyR2dMITdA0wZVXZdBBXnz4RA/s1600/01.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaOeq_G31RhDf1sjC_zERNCfypYWcg-rElPaQla5ioTsGvboImRNjP1kqQ5V5zjvqS3UVMORjR2WkvWJ0u1iasV6hKHcVXJVrZVc_8TfiOiULNu6v9KoFyR2dMITdA0wZVXZdBBXnz4RA/s640/01.JPG" width="640" /></a></div>
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The pure insanity of an idea like this one came from an over-abundance of candy corn in the house. Plus <a href="http://www.ferrarausa.com/brachs-mellowcreme-pumpkins/" target="_blank">Mellowcreme pumpkins</a> (which are made from the same <em>who-knows-what-the-heck-chemical-over-load-but-damn-they're-tasty</em> ingredients of candy corns...just manufactured in a different shape) lose their wow factor after Halloween and mid-November as you start to change gears into Christmas mode. Halloween candy step aside...all things peppermint and eggnog all aboard.<br />
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So, just to what to with ALL that candy corn (or mellowcreme pumpkins)? Melt them of course. Once melted a plethora of options are on the table. I had come across a recipe for homemade butterfingers using melted candy corn which is where the idea for these bars started. I figured since the pumpkins were so sweet already why not add some salty undertones (the shortbread crust and salted peanuts) to balance things out. Then of course melted chocolate on top...I mean it would be silly to have salty shortbread, peanuts, marshmallow, peanut butter, and NO chocolate? Oh no, that's not how we run things around here.<br />
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Lastly these are super easy...just a few steps along the way but really they are pretty fool proof. Just be careful when melting the pumpkins/candy corn in the microwave. Treat them like you would chocolate. You don't want to heat them for too long or they'll burn and seize. <br />
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Then you'll be left with a giant bowl of grumpy-hardness that will be impossible to salvage. <br />
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Then you'll wish you never melted them at all since it will be another year till they'll be back on the shelves and at that point all you'll want to do is eat them but they're melted (burned).<br />
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Then you'll blame me for tempting you with my sassy bars. <br />
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So just take it easy with the microwave is all I'm sayin.<br />
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<img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QdmtRiyZJwNqsuequVUYTGyY0zAWVlTrCfcCBJK-xlHfqvRjLt8dB8zSjWhyphenhyphenEo1_7XOJHhUo0spZfnavMyfjhTuJ6FUVPUzfuzjC9bRieA20UeBY6eD1Myeu2Neo0sfzMF0OAj0fnTE/s320/crazy_candy_corn_by_caseydecker-d5jg992.jpg" width="320" /></div>
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<strong><span style="font-size: large;">Sweet n' Salty Peanut Butter Candy Corn Bars with a Shortbread Crust</span></strong></div>
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<span style="font-size: x-small;">makes about 16 large bars</span></div>
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<span style="font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/sweet-n-salty-peanut-butter-candy-corn-bars-with-a-shortbread-crust" target="_blank">printable version</a></span></div>
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<strong>Ingredients</strong></div>
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<strong>For the crust:</strong></div>
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1 1/2 cups crushed shortbread cookies </div>
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3 ounces unsalted butter, melted</div>
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1/4 cup sugar</div>
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1/2 teaspoon salt</div>
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<strong>For the filling:</strong></div>
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3 cups candy corn or mellowcreme pumpkins</div>
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1 1/2 cups creamy peanut butter</div>
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2 teaspoons vanilla extract</div>
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<strong>For the topping:</strong></div>
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2 cups chocolate chips</div>
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1/2 tablespoon vegetable shortening</div>
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3/4 cup dry roasted peanuts, coarsely chopped</div>
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<strong>Directions</strong></div>
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Spray a 9x9 pan with non stick spray and set aside. Combine the crushed shortbread cookie crumbs with the butter, sugar, and salt in a medium sized bowl. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDhMMBxqfPhNdJwX40vj_GHSDI9rtOJC646-6TH7jAqqUOP-tWEOJJxwodySPh5oELygxFCtqtXqQS2qU16PMN0GcOlGchiBD7Y2I1xOJpRFGbw_tx7QB8xffqeoH7t7LXINtVP35egw/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDhMMBxqfPhNdJwX40vj_GHSDI9rtOJC646-6TH7jAqqUOP-tWEOJJxwodySPh5oELygxFCtqtXqQS2qU16PMN0GcOlGchiBD7Y2I1xOJpRFGbw_tx7QB8xffqeoH7t7LXINtVP35egw/s320/2.JPG" width="320" /></a></div>
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Use a fork to combine until the mixture resembles coarse sand.</div>
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Press crust mixture into the bottom of the pan and freeze for about 30 minutes until firm.</div>
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Remove pan from freezer. Place pumpkins and/or candy corn in a large heat safe bowl. </div>
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Microwave for one minute. Stir and reheat for an additional 30 seconds. Stir and continue to heat for 10 second intervals (stirring after each) until no lumps remain and mixture is smooth.</div>
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Add peanut butter and vanilla extract and mix till combined. Mixture will be very thick and almost dough-like.</div>
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Press filling mixture into the pan using your fingers making sure it's even and smooth (it will feel almost like modeling clay).</div>
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Place pan in the refrigerator to chill for about 30 minutes.</div>
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To prepare the topping, place the chocolate and shortening in a microwave safe bowl. Heat for one minute, remove and stir. Reheat for an additional 30 seconds, remove and stir. Continue to heat for 10 second intervals (stirring after each) until smooth and no lumps remain.</div>
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Add the chopped peanuts to the melted chocolate and stir to combine.</div>
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Pout melted chocolate and peanuts over the filling layer. Use an offset spatula to make sure the chocolate is even.</div>
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Place pan back in the refrigerator for about 30 minutes to allow the chocolate to firm up. Remove from fridge and allow to sit at room temperature for about 15 minutes (making them easier to cut). </div>
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Cut into bars and enjoy!</div>
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Filling recipe adapted from <a href="http://candy.about.com/od/halloweencandyrecipes/r/Candy-Corn-Peanut-Butter-Bars.htm" target="_blank">Elizabeth LaBau</a></div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-90121296581041997872013-11-19T10:41:00.000-08:002013-11-19T10:46:49.160-08:00Arabic Sweets (aka Baklava) Magic Bars<div class="separator" style="clear: both; text-align: center;">
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<br />
Do you ever end up with too many sweets in the house? You start to shake knowing your willpower has no chance of survival and diabetes will eventually kick in if you don't do a massive sweep of the pantry? This typically happens to me at the holidays...or any time I open up my freezer. See I'm baking so often that my husband cannot keep up. He tries, bless him. But for the most part everything ends up in the freezer safely kept for guests or anyone willing to take it home.<br />
<br />
So after scoring on Halloween, having both our mother's here visiting to see the new baby (coming armed with treats from back home) and my non-stop baking parade...we officially over-dosed on sugar. My MIL brought us a giant box of Arabic Sweets from Lebanon this past week and I just thought oh God please no. Arabic Sweets (aka Baklava) are the supreme sweet: crunchy, flakey, gooey, and oh-so-nutty...the ultimate temptation on top of the Willy Wonka sugar-fest I've got happening in the house I knew something had to give.<br />
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<br />
So what the hell did I do? I took something so amazingly sweet and amped it up, oh a million.<br />
<br />
I guess I figured if I incorporated these sweets into another type of dessert at least they'd be off my counter...and eventually into the freezer. Out of sight, out of mind.<br />
<br />
Magic Bars (also known as Seven Layer Bars) are an American classic. The <a href="http://www.eaglebrand.com/recipes/details/?RecipeId=3966" target="_blank">recipe</a> is pretty standard but can be easily changed up depending on the season or what you have in the pantry.<br />
<br />
The original recipe uses graham cracker crumbs and melted butter for the crust. In my recipe I swapped out the graham crackers for chopped up Arabic sweets. Let me tell you it killed me to chop up all those sugar-syrup-sinfuls but it had to be done. And trust me it was oh-so worth it. Next up is a layer of sweetened condensed milk that's topped with chocolate chips, walnuts (I used pistachios since they were also used in the Arabic sweets), and coconut. Bake it off and let the milk do it's magic and what you're left with is heavenly gooey goodness. They turn out perfect every single time, it's definitely a foolproof recipe.<br />
<br />
Seriously you gotta try these. Revolutionary if you ask me. I like to think of this recipe as the perfect example of my multi-cultural family. Half American, half Lebanese...but 100% awesome. <br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;"><strong>Arabic Sweets (aka Baklava) Magic Bars</strong></span><br />
<span style="font-size: x-small;">makes about 15 bars</span><br />
<span style="font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/arabic-sweets-aka-baklava-magic-bars?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">printable version</a></span><br />
<span style="font-size: x-small;"></span><br />
<strong>Ingredients:</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXqulCK6o5jhbZYG7IRQPBj1KhEDIt3wK_FqBwaUlmIwoXoVuyp2fTqk-fMbLEQJpDplKt_YiGpKvGL2CUf38T53qEF9InP0NaLmTvjpiarocoeP4Q6exVZbhHyHqyOxbgFQ6b_2ypRU/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
3 1/2 cups coarsely chopped Arabic sweets (baklava)<br />
2 ounces unsalted butter, melted<br />
1/4 cup plus 2 tablespoons granulated sugar<br />
1 (14 ounce) can sweetened condensed milk<br />
2 cups white chocolate chips<br />
1 1/3 cup coconut flakes<br />
1 cup pistachios, toasted<br />
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<strong>Directions:</strong><br />
Preheat oven to 350 degrees Fahrenheit (325 if using a glass dish). Spray dish with non-stick spray.<br />
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Coarsely chop up Arabic sweets (don't use a food processor, by hand is fine. The crust should be somewhat chunky) and transfer to a medium sized bowl. Add the melted butter and sugar. Mix to combine.<br />
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Firmly press crust mixture into the bottom of the prepared dish. </div>
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Pour sweetened condensed milk evenly over the crust. Use a spatula to ensure it reaches the corners and sides of the dish.</div>
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Evenly layer the white chocolate chips, coconut, and pistachios over the milk.</div>
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Using the back of a fork press down firmly to compact.</div>
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Bake for 20-25 minutes until slightly golden.<br />
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Remove from oven and allow to cool completely on a wire rack. I find these are much easier to cut when cool. Place in the fridge for at least 30 minutes prior to serving.<br />
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Enjoy!</div>
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recipe adapted from <a href="http://www.eaglebrand.com/recipes/details/?RecipeId=3966" target="_blank">Eagle Brand</a></div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com6tag:blogger.com,1999:blog-4214919777610343716.post-80156185546812122862013-11-17T05:19:00.000-08:002013-11-17T05:19:44.624-08:00Speculoos Sheet Cake with Cream Cheese Speculoos Frosting<div class="separator" style="clear: both; text-align: center;">
<span style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mhGvRrF-c1a_qD9EcKWcr3Js1eE8RrPTOXR0FtLOtHiPqZH7w_C9jeBWTsOO0N3JeSePqyAjy4xnfSkchAKjXHmbs4PUFpK3Hx54Q98xi0wFxNa7HMG0nyhWYu4JYUndkQg3caH1UZM/s400/photo.JPG" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;">I haven't been posting as frequently lately...as you can see I've been a bit busy...</span></div>
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<span style="font-family: Verdana, sans-serif;">You know having a baby and all. Children, small ones with teeny-tiny yet boisterous voices to be exact, seem to have this inherent inkling as to when exactly you want to do something seemingly routine such as, cook, shower, have a cup of coffee...or just plain sleep for that matter. They are amazing little creatures. I've been trying to post this recipe for days now yet every time I sit at the computer it's as if I've turned on this internal alarm in his brain that mommy want to do something other than feed him....oooooh no we can't have that.</span></div>
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<span style="font-family: Verdana, sans-serif;">Miraculously today I finally had 5 minutes of peace, so here we are. Welcome to the world of Speculoos. God's gift to bakers. Peanut butter is officially soooooo last season. And if you're not familiar with Speculoos (similar to Biscoff spread) don't worry I hadn't heard of it either until recently. It's becoming über trendy flying off shelves and landing smack dab on our thighs. No matter, with the holidays just around the corner, tis the season to be jolly (and jiggly).</span></div>
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<span style="font-family: Verdana, sans-serif;">Back to Speculoos cookie butter. Imagine the texture, consistency, and color of peanut butter, but instead of crushed-up peanuts, cookie butter is made from a Belgian crunchy cookie (the Speculoos) which has a gingerbread/cinnamon/caramel flavor...horribly addictive unfortunately.</span></div>
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<span style="font-family: Verdana, sans-serif;">The possibilities are endless. Whatever you can do with peanut butter or Nutella, you can do the same with cookie butter. Better add yourself a new page on Pinterest called 'cookie butter madness' because this stuff has no limits. Also best to buy two jars. One to bake with and one to eat straight from the jar...when no one else is home of course. </span></div>
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<span style="font-family: Verdana, sans-serif;">I made this sheet cake to 'celebrate' my son Anthony's two week birthday. And of course to celebrate the awesomeness that is cookie butter. My two new loves.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIm7minN9wdMp8HuulS27i_QITC1a-AXcyicuQT2WickqljbRsHPdUn3I1BGocntARXiPd7TH99RnKjCAeWnX4YYwt7gUGuTFtzu-3W_wE0EBmVh29XrS1X4AVL17WRP0Kfn3K6EmpKI/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFIm7minN9wdMp8HuulS27i_QITC1a-AXcyicuQT2WickqljbRsHPdUn3I1BGocntARXiPd7TH99RnKjCAeWnX4YYwt7gUGuTFtzu-3W_wE0EBmVh29XrS1X4AVL17WRP0Kfn3K6EmpKI/s320/photo.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Speculoos Sheet Cake with Cream Cheese Speculoos Frosting</strong></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">makes one 10x15 sheet cake</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/speculoos-sheet-cake-with-cream-cheese-speculoos-frosting?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">printable version</a></span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>For the cake:</strong></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup white sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup brown sugar, packed</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">2 large eggs (or 3 medium)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup sour cream</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup Speculoos cookie butter</span></div>
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<span style="font-family: Verdana, sans-serif;">8 ounces unsalted butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup whole milk</span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>For the frosting:</strong></span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup Speculoos cookie butter</span></div>
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<span style="font-family: Verdana, sans-serif;">8 ounces cream cheese, room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">2 1/2 cups powdered sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 teaspoon cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Directions:</strong></span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 400 degrees Farenheit. Grease a 10x15 sheet cake pan and set aside. I use a sandwich baggie as a glove to make this step easier.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sift flour into a medium sized bowl. </span></div>
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<span style="font-family: Verdana;">Add both sugars, cinnamon, and salt. Stir to combine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTh2lNK9ZjzEPl3JqQ2fHk38XxFSFFrwmQVGfjEzkD-fyjxr5a6ya_IAY0NgS7YnU3t6jr1Ryg8_8GnoIMgxCIyawZ5nv01YTjqePMDW4jEzLF0ep24317oG-01t3Qk20Ys1N1pYLveI/s1600/02.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTh2lNK9ZjzEPl3JqQ2fHk38XxFSFFrwmQVGfjEzkD-fyjxr5a6ya_IAY0NgS7YnU3t6jr1Ryg8_8GnoIMgxCIyawZ5nv01YTjqePMDW4jEzLF0ep24317oG-01t3Qk20Ys1N1pYLveI/s320/02.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana;">In another large bowl, combine the eggs, baking soda, sour cream, and vanilla. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dA6Ar5iikAuVeg0HZD5h2MD6MkZYboTLDVThMe03DUrM6s4djQCir-ZFyQwJbN6WDY5BsZZdQ_1vwwXgHOg3ePE4CvC62p4npDWRS3tZxmlJ4pNWC4fKxnZLDlJKh3GXqv2WLyAzDrY/s1600/03.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dA6Ar5iikAuVeg0HZD5h2MD6MkZYboTLDVThMe03DUrM6s4djQCir-ZFyQwJbN6WDY5BsZZdQ_1vwwXgHOg3ePE4CvC62p4npDWRS3tZxmlJ4pNWC4fKxnZLDlJKh3GXqv2WLyAzDrY/s320/03.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana;">Whisk to combine well and set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9HxoN7JzSawcfRk1OCaqBpf-L9NXkjzlgYL0ah1svlTkNBzYO5JO-7jqiezVhw-KqX4-r6WRetnabfax7OBms105x-G7BxjCMGO1x7brKatkQdfnDgQjGSPGixTwSHwmH4pNA3WiX6o/s1600/04.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9HxoN7JzSawcfRk1OCaqBpf-L9NXkjzlgYL0ah1svlTkNBzYO5JO-7jqiezVhw-KqX4-r6WRetnabfax7OBms105x-G7BxjCMGO1x7brKatkQdfnDgQjGSPGixTwSHwmH4pNA3WiX6o/s320/04.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana;">In a small saucepan combine the Speculoos, butter, and milk. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHOaHqGmGf0yVwJnn7BwdiazYJ7EEMasdPxfa6K9LMsTsmK8WRXwoPs-3CfeazAgnh971c8ruD-UlYpEc3YIjyko_hq0sSKx4wUjlYQq827opO3WcYiKtLkXdptKKFerewE5PZQAz1Dk/s1600/06.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMHOaHqGmGf0yVwJnn7BwdiazYJ7EEMasdPxfa6K9LMsTsmK8WRXwoPs-3CfeazAgnh971c8ruD-UlYpEc3YIjyko_hq0sSKx4wUjlYQq827opO3WcYiKtLkXdptKKFerewE5PZQAz1Dk/s320/06.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana;">Melt and bring to a simmer until mixture thickens.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_SqtAX4WQAhbq3_OUAkv8bHmMY0W4a7DbhQ5h9izawztJbbEA-eKNR4GzKnGBFKZ_r8c0xTxadZOoNfX82UVaWZ_iN_p34DMk87sKYcSX0xO4EJiWTSMJy9_2C99REU6aoV1wOr4xOQ/s1600/07.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"></span></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRnTqRvCTy9OdcU28JvCa_V8VphHaBo9g3-Sw8JU2meQO84MUIA-733l5fxIyHUzUAp4_6v46PK_z3Q5M0BEvEUoMLsZ_SbGXpqMpHoJk9CIuSqPKlPgZeJFINXD37MayMuueOxHOe4s/s1600/08.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVRnTqRvCTy9OdcU28JvCa_V8VphHaBo9g3-Sw8JU2meQO84MUIA-733l5fxIyHUzUAp4_6v46PK_z3Q5M0BEvEUoMLsZ_SbGXpqMpHoJk9CIuSqPKlPgZeJFINXD37MayMuueOxHOe4s/s320/08.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana;">Add Speculoos mixture to the dry ingredients and mix to combine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGRlQe02lkZAW6Lo-WR_pLjLSMahRkmaBuFhyphenhyphenGfV-B5S5FAm6HT7i5V_kpLwSwrn8T1aGYo88Pr1dnDGzqXY7Jfs3NNCtI4625IrnIRbXvbAPrjl1_9eLjtcyRNXY-F9sGCVChsP_iIQ/s1600/09.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVGRlQe02lkZAW6Lo-WR_pLjLSMahRkmaBuFhyphenhyphenGfV-B5S5FAm6HT7i5V_kpLwSwrn8T1aGYo88Pr1dnDGzqXY7Jfs3NNCtI4625IrnIRbXvbAPrjl1_9eLjtcyRNXY-F9sGCVChsP_iIQ/s320/09.JPG" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2Z-pEBOpyd3GukV9uGhBEmBqNG6dJg-CEByqxEPMpx6QLWXN3xsFa6eOTlgqIBDCYL1VEEwVZzAT7LioH0rcYKWDz6zyvOvSehavDmsqAKMZ36M8ohdJheghsAZeZRMhsVyBAcxZRRY/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2Z-pEBOpyd3GukV9uGhBEmBqNG6dJg-CEByqxEPMpx6QLWXN3xsFa6eOTlgqIBDCYL1VEEwVZzAT7LioH0rcYKWDz6zyvOvSehavDmsqAKMZ36M8ohdJheghsAZeZRMhsVyBAcxZRRY/s320/10.JPG" width="320" /></span></a> </div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">Using a spatula, fold in the sour cream mixture to the batter. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdXkvVHOmBnoVjO_KumpOHOa2q2-yRe4tF6jrnOTmTOcRSe7F_mD5klDR3BjHZSWCuVP1OjYigo7r77dkBYGvqr3AhZIEz7UDLmhl61Jf9T4zUGvwROso4Whqa1OfPOV-5jXHL1BOxIE/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdXkvVHOmBnoVjO_KumpOHOa2q2-yRe4tF6jrnOTmTOcRSe7F_mD5klDR3BjHZSWCuVP1OjYigo7r77dkBYGvqr3AhZIEz7UDLmhl61Jf9T4zUGvwROso4Whqa1OfPOV-5jXHL1BOxIE/s320/11.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Pour mixture into prepared pan and bake for about 20 minutes or until a toothpick inserted into the middle of the cake comes out clean. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeRRIdBjOEceZLjH4YKEyyh60oWKBLdt5HQYu23juclLNrqrCD2haiaKBV4qvuHcGhELLEq1hNKdTBMZzqs1rCglCDniVhk89EwsdJVYsf-gb9XTX6Qf-CtItAmx2Sd7kbhuqqe509Tg/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSeRRIdBjOEceZLjH4YKEyyh60oWKBLdt5HQYu23juclLNrqrCD2haiaKBV4qvuHcGhELLEq1hNKdTBMZzqs1rCglCDniVhk89EwsdJVYsf-gb9XTX6Qf-CtItAmx2Sd7kbhuqqe509Tg/s320/12.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana;">Remove from oven and place pan on a wire rack to cool completely.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYyLrG5lWfQewI6pXS1rP_c6A_NcG2z6NAgFLWFE1GjhHzhXPkpDYHtH5B3mSY9lSpu34xBvQFooBuciAxYr-IJ1rXtedDxvVlf0jhlMuMezspn2jLDZEvX6xOgcKBb2PsKUmLJhP1eA/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYyLrG5lWfQewI6pXS1rP_c6A_NcG2z6NAgFLWFE1GjhHzhXPkpDYHtH5B3mSY9lSpu34xBvQFooBuciAxYr-IJ1rXtedDxvVlf0jhlMuMezspn2jLDZEvX6xOgcKBb2PsKUmLJhP1eA/s320/13.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">To prepare the frosting, combine the cream cheese, Speculoos, and vanilla in the bowl of a stand up mixer (hand mixer ok) and beat on medium until light and fluffy.</span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sajno9q7ofuoJtY0mcBAi3nD8GbiX-lWlJVcRd69UfdLRryKOZqfnEGOLYWVib66MCZYg0iEfPrz1HGzHzkWwHyRpSMFV5a3hn7ef0U04mjcArJ05YQIk-joMAUksWt5hRMQaUBpvCM/s1600/142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sajno9q7ofuoJtY0mcBAi3nD8GbiX-lWlJVcRd69UfdLRryKOZqfnEGOLYWVib66MCZYg0iEfPrz1HGzHzkWwHyRpSMFV5a3hn7ef0U04mjcArJ05YQIk-joMAUksWt5hRMQaUBpvCM/s320/142.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Sift in half the powdered sugar and cinnamon. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXa8LRUny_j8dJ4kBwO5_GltRxmEYJ4rinz_KkftDiDOtqfrd5FcUMwWCJ_EBIxQIfbWaV-UVCB0sugGNsWg1PzfYWCqE_CNbng5xo5pjhmS3jmTb8SG3lbp3F7PhIP8w3Rs9t4ZEqWA/s1600/152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcXa8LRUny_j8dJ4kBwO5_GltRxmEYJ4rinz_KkftDiDOtqfrd5FcUMwWCJ_EBIxQIfbWaV-UVCB0sugGNsWg1PzfYWCqE_CNbng5xo5pjhmS3jmTb8SG3lbp3F7PhIP8w3Rs9t4ZEqWA/s320/152.jpg" width="320" /></a></div>
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<span style="font-family: Verdana;">Turn mixer on low and beat for one 30 seconds. Use a spatula to scrape down the sides of the bowl and sift in remaining powdered cream. Beat on medium for another 30 seconds or until frosting is smooth and creamy. *if the frosting is too runny, add an additional 1/2 cup powdered sugar.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGoLkGyOpSC2SkRS5S4yf7YQ-PxJHny0HQglAzCV764RL0ZRfwxU6Kfx8pjxn6HzwxNj5zJ_w2Ce4_at1IDahWNESyabdM83IugUrQeQYe-5gaf30yHxXTrScuiZfxvjS3xdfSZXnhlw/s1600/162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGoLkGyOpSC2SkRS5S4yf7YQ-PxJHny0HQglAzCV764RL0ZRfwxU6Kfx8pjxn6HzwxNj5zJ_w2Ce4_at1IDahWNESyabdM83IugUrQeQYe-5gaf30yHxXTrScuiZfxvjS3xdfSZXnhlw/s320/162.jpg" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Using an offset spatula, evenly spread frosting over cake.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aup9kEFkDRMlNAxwGQ3MLSh5WX-KfBiaZlqt2fXlwk05eQMCRsxxkkDfLNkPeZra3SY9L-lAtenKUxIYJbwezUj7yYE18qalmU4jdOxXpfT4lgFxFuwUi7Yx8dbf6Bvq09I8kQOlTsE/s1600/17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aup9kEFkDRMlNAxwGQ3MLSh5WX-KfBiaZlqt2fXlwk05eQMCRsxxkkDfLNkPeZra3SY9L-lAtenKUxIYJbwezUj7yYE18qalmU4jdOxXpfT4lgFxFuwUi7Yx8dbf6Bvq09I8kQOlTsE/s320/17.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8-tGJJ7wI8J2WTHs5hpKEQsDEWJV-ajrIqxKAQiEO3Rhsltn8A5oovtE4qSBaKItqPGvjSeyE4KoKh4dv89khbi_fht3nPfKgx_r1jD1pTjRO1T0RE3b0vAgS4NM88Sq-QAOCgixkEs/s1600/182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8-tGJJ7wI8J2WTHs5hpKEQsDEWJV-ajrIqxKAQiEO3Rhsltn8A5oovtE4qSBaKItqPGvjSeyE4KoKh4dv89khbi_fht3nPfKgx_r1jD1pTjRO1T0RE3b0vAgS4NM88Sq-QAOCgixkEs/s320/182.jpg" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosnfwY428OGZBT0lFnwXxypM05QFc2M8NtL6d8kV_dK2ZciY92VBNDlQevOvM1d_M8n9hGl4EDLNXU_lZHbeHiy-5WcNvO_E0QEf6aBEIF-NRNKcuxC1lmGd7-r3TFEkEedrOh_dpHBg/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosnfwY428OGZBT0lFnwXxypM05QFc2M8NtL6d8kV_dK2ZciY92VBNDlQevOvM1d_M8n9hGl4EDLNXU_lZHbeHiy-5WcNvO_E0QEf6aBEIF-NRNKcuxC1lmGd7-r3TFEkEedrOh_dpHBg/s320/photo.JPG" width="320" /></span></a><span style="font-family: Verdana, sans-serif;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"> </span></div>
<div align="center">
<span style="font-family: Verdana, sans-serif;">cake recipe adapted from <a href="http://www.melskitchencafe.com/2011/10/peanut-butter-texas-sheet-cake.html" target="_blank">Mel's Kitchen Cafe</a></span></div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-76060163417207684952013-10-22T08:04:00.001-07:002013-10-22T08:04:24.582-07:00Belgian White Chocolate Spread Cookies with Kinder Chocolate Maxi Pieces<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUM7P12DyIbWxHdbWU2VLQQx01F_E6_qC7U8oIhER22rI1bZWQSLVk72_jSKhSnZf0mA1eCUZ7VTYJ2zWjsXfJabDqdAdny2Q11n1-JHJ8xmUytDJZ2DHbaHT07BUBVh-WhLXCiXRsa80/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUM7P12DyIbWxHdbWU2VLQQx01F_E6_qC7U8oIhER22rI1bZWQSLVk72_jSKhSnZf0mA1eCUZ7VTYJ2zWjsXfJabDqdAdny2Q11n1-JHJ8xmUytDJZ2DHbaHT07BUBVh-WhLXCiXRsa80/s640/01.JPG" width="640" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"> </span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">Don’t you just hate being left of out the loop on things?!<span style="mso-spacerun: yes;"> </span>Especially when it’s something you are truly
interested in…say, office gossip for example.<span style="mso-spacerun: yes;">
</span>Or THE new fad diet everyone is dropping pounds on (at least momentarily
anyway)…or in my case…FOOD.<span style="mso-spacerun: yes;"> </span>Or more
specifically the sweet, creamy, make-your-teeth-itch-from-the-sugar-overload Blondie
Belgian White Chocolate Spread from Le Pain Quotidien.<span style="mso-spacerun: yes;"> </span>This stuff is selling OUT in Dubai like there
is no tomorrow.<span style="mso-spacerun: yes;"> </span>I had never even heard
about it till I was catching up on my weekly peruse on <a href="http://www.expatwoman.com/" target="_blank">Expat Woman</a> (a local
website designed for expat families to share all sorts of useful info about our
city) and all the ladies were like ‘I got the last jar!’ or ‘I bought 4!’ or my
favorite ‘for those who want to buy, email me…’ <o:p> </o:p></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">I had to know what the madness was all about.<span style="mso-spacerun: yes;"> </span>Something selling this hot has to be
good.<span style="mso-spacerun: yes;"> </span>Especially at 45dhs a jar…that’s
about $12.00.<o:p> </o:p></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">Mostly they were referring to the Speculoos flavor, which I think you
can compare to Biscoff spread.<span style="mso-spacerun: yes;"> </span>However
at Le Pain Quotidien, they have several varieties including chocolate hazelnut
(similar to Nutella), and the Blondie white chocolate I used for these
cookies.<span style="mso-spacerun: yes;"> </span><o:p> </o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p></o:p><span style="font-family: Verdana, sans-serif;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh73zJxOBd8iWeMEefbWA7Nvm5cQhT-DymEzUo_2j1PYrdTSfSnX-eH-t-0S9iDmcvfYCc_gpk5r0UWNPdv6tfeGPnHl9Kb5zzCxChoYmjX4oitMt7pk0O8WDuclbFl03tlt5fcD4ykz4/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh73zJxOBd8iWeMEefbWA7Nvm5cQhT-DymEzUo_2j1PYrdTSfSnX-eH-t-0S9iDmcvfYCc_gpk5r0UWNPdv6tfeGPnHl9Kb5zzCxChoYmjX4oitMt7pk0O8WDuclbFl03tlt5fcD4ykz4/s320/1.JPG" width="269" /></span></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Oh trust me it’s good enough to spread on toast or my personal
favorite, eat straight from the jar, but since I’m all about experimentation, I
thought it needed to be incorporated into my next recipe asap…or at least
before I finished off the jar ‘testing’ it.<o:p> </o:p></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">I would think any of the flavors could be substituted for peanut
butter or Nutella in your favorite recipes as it has the same
over-all consistency and fat content.<span style="mso-spacerun: yes;">
</span>Also, I added chopped <a href="http://www.ferrero.com.au/fc-2168/" target="_blank">Kinder Chocolate Maxi’s</a> to these cookies but you can most
definitely swap it out for chocolate chips, m&m’s, or what I originally
wanted but couldn’t find, White Chocolate Reese’s Peanut Butter Cups.<o:p> </o:p></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZO26nNNhoFvOXohA1XC44axA22Puldtlmo9rEA2k6SuB8uBtOtJ8GRp6sjFvfGZMgAgV_-bp-bGy6FLOd78q7rQX7aq0QssoipgdXiNXx50sVV27nmBZWUv9NbGYPXeuQqZ1KS0h5lRo/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZO26nNNhoFvOXohA1XC44axA22Puldtlmo9rEA2k6SuB8uBtOtJ8GRp6sjFvfGZMgAgV_-bp-bGy6FLOd78q7rQX7aq0QssoipgdXiNXx50sVV27nmBZWUv9NbGYPXeuQqZ1KS0h5lRo/s320/5.JPG" width="268" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Word to the wise; buy two jars.<span style="mso-spacerun: yes;">
</span>One to bake with and one to eat…on your own...specifically when no one else
is home and won't complain about your ‘double-dipping’<o:p> </o:p></span><br />
<o:p><span style="font-family: Verdana, sans-serif;"></span></o:p><br />
<div style="text-align: center;">
<o:p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUXCC1-3cj_dR6yzebO7f8p0D-quNJXlGLFUQPrSteshodlINOPpPkb2v77FLrVqHigAN06PTjOaJtRcmQNelHrAbIkcxwRUAWL-lr0BCBHP2UyiCr0FJCyDc7LcdKYf6O0tk9zgB9Ro/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUXCC1-3cj_dR6yzebO7f8p0D-quNJXlGLFUQPrSteshodlINOPpPkb2v77FLrVqHigAN06PTjOaJtRcmQNelHrAbIkcxwRUAWL-lr0BCBHP2UyiCr0FJCyDc7LcdKYf6O0tk9zgB9Ro/s320/2.JPG" width="240" /></span></a></o:p></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">Finally, my husband said I should name them Crackies…you know because
they are THAT addictive.<span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Verdana, sans-serif;">
<br />
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Belgian White Chocolate Spread Cookies with Kinder Milk Chocolate Maxi
Pieces</strong></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes about 4 dozen cookies</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><a href="https://www.sites.google.com/site/pastryschooldiaries/belgian-white-chocolate-spread-cookies-with-kinder-milk-chocolate-maxi-pieces?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable version</a></span><span style="font-family: Verdana, sans-serif;"> <o:p> </o:p></span></div>
<span style="font-family: Verdana, sans-serif;">
<br />
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<strong><span style="font-family: Verdana, sans-serif;">Ingredients:</span></strong></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ cup brown sugar, packed</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ cup granulated sugar</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ cup Blondie Belgian White Chocolate Spread from </span><a href="http://www.lepainquotidien.com/" target="_blank"><span style="font-family: Verdana, sans-serif;">Le Pain Quotidien</span></a><span style="font-family: Verdana, sans-serif;"> (or
</span><a href="http://www.biscoff.com/indulge/biscoff-spread" target="_blank"><span style="font-family: Verdana, sans-serif;">Biscoff Spread</span></a><span style="font-family: Verdana, sans-serif;">)</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ cup (4 ounces) unsalted butter, cut into small pieces at room
temperature</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 large egg (*the eggs sold in the UAE are much smaller than what we
have in the US so I used two medium-sized eggs)</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">2 ¼ cups all-purpose flour</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">¾ teaspoon baking soda</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ teaspoon baking powder</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ teaspoon salt</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<a href="http://www.ferrero.com.au/fc-2168/" target="_blank"><span style="font-family: Verdana, sans-serif;">10 Kinder Chocolate Maxi’s</span></a><span style="font-family: Verdana, sans-serif;">, roughly chopped (about 1 ¼ cups)**</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ cup milk chocolate chips**</span><br />
<br />
<span style="font-family: Verdana;">*<i>*you can use any type of candy/chocolate chips you have on hand for
this recipe.<span style="mso-spacerun: yes;"> </span>If using only chocolate
chips, I would suggest using 2 cups </i></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<br />
<span style="font-family: Verdana, sans-serif;"><strong>Directions</strong><o:p> </o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><o:p></o:p></span><br />
<span style="font-family: Verdana, sans-serif;"><o:p></o:p></span><span style="font-family: Verdana, sans-serif;">Preheat oven to 375 degrees Fahrenheit.<span style="mso-spacerun: yes;">
</span>Combine sugars, butter, white chocolate spread, eggs, and vanilla in the
bowl of a stand-up mixer (or hand mixer).<span style="mso-spacerun: yes;">
</span>Beat until thoroughly combined, about 2-3 minutes.</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIYlUN5SlmEQBxduofVFiwcAMuMP-GD7bqVjyEN3Ri1FmhToxndah4vB5d4Bhw0Yr_0d2C3TfBWH8I-0e9VxdsgqjHDIiKUYlRXeNG9JYkrDzr1F7lpsi6KGDSHsZHEhhb8-naFMnkNA/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIYlUN5SlmEQBxduofVFiwcAMuMP-GD7bqVjyEN3Ri1FmhToxndah4vB5d4Bhw0Yr_0d2C3TfBWH8I-0e9VxdsgqjHDIiKUYlRXeNG9JYkrDzr1F7lpsi6KGDSHsZHEhhb8-naFMnkNA/s320/3.JPG" width="238" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">Sift in flour, baking soda, baking powder, and salt.<span style="mso-spacerun: yes;"> </span>Mix to combine but do not over-mix.<span style="mso-spacerun: yes;"> </span></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpWbmpf5cwY9C45z1zQii5-GzOL1LdRbOL-1oQvD9m-9o_2ZFyy3ErJQ27Ui_RaV8uAq4h_EcE5RJvFdq5H7fjiEyPx3vYLSbLEfhjm25sqWdqg2NATu7YJOjVJmkUgRSTFE8nGoosus/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpWbmpf5cwY9C45z1zQii5-GzOL1LdRbOL-1oQvD9m-9o_2ZFyy3ErJQ27Ui_RaV8uAq4h_EcE5RJvFdq5H7fjiEyPx3vYLSbLEfhjm25sqWdqg2NATu7YJOjVJmkUgRSTFE8nGoosus/s320/4.JPG" width="255" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">Add chopped candy and/or chocolate chips. Mix in by
hand until combined.</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsxnMf6pgJT2-Q5blt8FWTSRywaXQ0JaQ-cV634_NJhm1hxos78_HLEICEk-eS2U1LBLt36e7dJGMjB2QD6Z1o47Ql9XkRkR9qj0Rqyrvlh2xm-Mzq3hf3ssVIO4rq0OIQ4yc99tDOuE/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsxnMf6pgJT2-Q5blt8FWTSRywaXQ0JaQ-cV634_NJhm1hxos78_HLEICEk-eS2U1LBLt36e7dJGMjB2QD6Z1o47Ql9XkRkR9qj0Rqyrvlh2xm-Mzq3hf3ssVIO4rq0OIQ4yc99tDOuE/s320/6.JPG" width="267" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKW0u01XCjm-yBjMqlTKPHmx-Gg-JmdyQNk7SdO_IwN2cH8piIj26O3jLrkfztATicusGpBrRlzfO4-vpTxFY5yd-98i1J4xVx4XgTPy5voVSpu9_RBbTT0yFEBfsL5TrwCqhjHTmh9E0/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKW0u01XCjm-yBjMqlTKPHmx-Gg-JmdyQNk7SdO_IwN2cH8piIj26O3jLrkfztATicusGpBrRlzfO4-vpTxFY5yd-98i1J4xVx4XgTPy5voVSpu9_RBbTT0yFEBfsL5TrwCqhjHTmh9E0/s320/7.JPG" width="286" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">Cover bowl and refrigerate until firm, about 2 hours.</span><br />
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">Shape dough into balls (about 1 ¼ inch) and place on cookie sheet and place
in freezer for about 15 minutes.<span style="mso-spacerun: yes;"> </span>Remove
from freezer and place cookies about 3 inches apart on cookie sheet lined with
waxed paper (I used a </span><a href="http://www.silpat.com/" target="_blank"><span style="font-family: Verdana, sans-serif;">non-stick baking mat</span></a><span style="font-family: Verdana, sans-serif;">).</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpFZTuNIdD-v237oXQVfG4jxut7XnjE99AplZIJJbcHM1Qf0PCSVrse7YOvQF6PudCsq_rdadHCJo_hFt2vLCMn8HvdEMVuKh9Eh7b4PSTRBH1fht8HUZovOF1pvbdauUjK7FV9rXlt0/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpFZTuNIdD-v237oXQVfG4jxut7XnjE99AplZIJJbcHM1Qf0PCSVrse7YOvQF6PudCsq_rdadHCJo_hFt2vLCMn8HvdEMVuKh9Eh7b4PSTRBH1fht8HUZovOF1pvbdauUjK7FV9rXlt0/s320/8.JPG" width="320" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p></div>
<span style="font-family: Verdana, sans-serif;">
Bake for about 10-12 minutes until lightly golden brown around the
edges.<span style="mso-spacerun: yes;"> </span>Remove from oven and let cool for
5 minutes on the pan.<span style="mso-spacerun: yes;"> </span>Transfer cookies
to a wire rack to cool completely.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUPxX7RaBSdyTw15Agd0sZ17zdnoLf7qApVOYpZUHzulHk9srfS9L6IxpEXQ_I8acHwrUvr81GyIlzaIhWoGQXTyCzFraBR32psaTdADdZPteOQfCiBi2Qx51JftssoB371GKjMt7U78/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUPxX7RaBSdyTw15Agd0sZ17zdnoLf7qApVOYpZUHzulHk9srfS9L6IxpEXQ_I8acHwrUvr81GyIlzaIhWoGQXTyCzFraBR32psaTdADdZPteOQfCiBi2Qx51JftssoB371GKjMt7U78/s320/9.JPG" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLmA0af9nU04C5TkG7X1OEdb9kebPbgjNTbrSZXjUshvYBzLoPtsxbLvZElqdGF6okpsbJoQULTs6lU48-LQBGrnUxJBR8VA5xBUPpq4YXorDTVZfphbmA6ZtTglASES1yWr9nJIjyAI/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLmA0af9nU04C5TkG7X1OEdb9kebPbgjNTbrSZXjUshvYBzLoPtsxbLvZElqdGF6okpsbJoQULTs6lU48-LQBGrnUxJBR8VA5xBUPpq4YXorDTVZfphbmA6ZtTglASES1yWr9nJIjyAI/s320/001.JPG" width="246" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif;">recipe adapted from </span><a href="http://www.bettycrocker.com/recipes/peanut-butter-cookies/6aa18699-bad1-442a-97bf-388003acce2d" target="_blank"><span style="font-family: Verdana, sans-serif;">Betty Crocker</span></a></div>
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Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com1tag:blogger.com,1999:blog-4214919777610343716.post-50553614125837008722013-10-17T10:16:00.000-07:002013-10-17T10:16:39.537-07:00Chewy Cocoa & Oatmeal Bars with Peanut Buttery Milk Chocolate Topping<div class="separator" style="clear: both; text-align: center;">
<span style="clear: left; float: left; font-family: Verdana, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzW6_CLvZCSUp_3g1n-qLn4RJsSjibGaWIFaqwnHRb7P6G28A8UZGV4rlCwfwofOH3YUcNgDl9QDIhU3AOkYTv6OEdCAns2VxMqOjJVaYrwARMaqTWBLAW5hs8Lv03tTXURfFqz_MaBo/s400/01.JPG" width="400" /></span><br />
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<span style="font-family: Verdana, sans-serif;">These bars are based off of a recipe I came across for Oh’Henry
Bars.<span style="mso-spacerun: yes;"> </span>After doing a big of research on
the O-bars…I realized the two are not even close.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Verdana, sans-serif;">Let’s recap.</span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Oh’Henry Bars:</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FEWlksw9Dka-7msAwzc1dpxPCY_S9oJjzSZBZMecM9Hte71N4gO8v5TemuEZ6Uu4AVsNYXBPDHSBtD64UY6pNNl6o532Zcg_Cu7woWkQfuTuinIJUFhPd_PoynGxiCElcFZwx5JJ7Io/s1600/ohenry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FEWlksw9Dka-7msAwzc1dpxPCY_S9oJjzSZBZMecM9Hte71N4gO8v5TemuEZ6Uu4AVsNYXBPDHSBtD64UY6pNNl6o532Zcg_Cu7woWkQfuTuinIJUFhPd_PoynGxiCElcFZwx5JJ7Io/s400/ohenry.jpg" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">Awesomeness of peanuts, caramel, AND fudge covered in Milk
Chocolate.<span style="mso-spacerun: yes;"> </span>I mean come on look at
it…even Superman’s willpower couldn’t deny inhaling that one.</span></div>
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<span style="font-family: Verdana, sans-serif;">So I changed the name to the recipe I found, added some Hershey’s
Special Dark Cocoa and tweaked the recipe slightly.<span style="mso-spacerun: yes;"> </span>And the results?<span style="mso-spacerun: yes;"> </span>Oh damn these ones are good too.<span style="mso-spacerun: yes;"> </span>Maybe not as close to perfection as the
Oh’Henry Bar, but as close as one can get in a domestic kitchen.<span style="mso-spacerun: yes;"> </span>And don’t they look healthy?!<span style="mso-spacerun: yes;"> </span>They are soooo not, but just sayin’.<span style="mso-spacerun: yes;"> </span>Look at all those <i>healthy</i> oats, how
could you feel guilty eating oats?!<span style="mso-spacerun: yes;"> </span>Just
tell yourself you’re snacking on a granola bar.<span style="mso-spacerun: yes;">
</span>But like a really fantastic peanut buttery chocolate one.</span><o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p></div>
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<o:p></o:p><span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Chewy Cocoa & Oatmeal Bars with Peanut Buttery Milk Chocolate
Topping</strong></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Makes about 15 bars</span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients</strong></span><o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p></div>
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<span style="font-family: Verdana, sans-serif;"><strong>For the Bars:</strong></span></div>
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<span style="font-family: Verdana, sans-serif;">4 cups rolled oats </span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup brown sugar, packed</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup unsalted butter, room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">½ cup corn syrup</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">½ teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup cocoa</span><o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p></div>
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<o:p></o:p><span style="font-family: Verdana, sans-serif;"><strong>For the Topping:</strong></span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup smooth peanut butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 ½ cups milk chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Directions</strong></span><o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p></div>
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<o:p></o:p><span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.</span></div>
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<span style="font-family: Verdana, sans-serif;">Combine oats, brown sugar, butter, corn syrup, vanilla, and salt in the
bowl of a stand-up mixer (hand mixer is okay too).<span style="mso-spacerun: yes;"> </span></span></div>
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<em>*</em></span><span style="font-family: Verdana, sans-serif;"><em>Always be sure to sift your cocoa to remove lumps like these.<span style="mso-spacerun: yes;"> </span>Gently push them through the sieve.</em> </span></div>
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</span><span style="font-family: Verdana, sans-serif;">Mix on medium until thoroughly combined.</span></div>
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<span style="font-family: Verdana, sans-serif;">Transfer and press mixture to a 9x13 pan that has been greased well (I used spray
Pam but shortening or butter would also work). </span></div>
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<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">Bake for 12 minutes and remove from oven.<span style="mso-spacerun: yes;"> </span>Let cool for about 15 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">To prepare the topping, combine the peanut butter and chocolate chips
in a microwave safe bowl and microwave for one minute.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplRbXTLZiVKO7a0o3AaEohs7Ypjhn_ILgFENrwsJnj-QL1T4_Ct-Zr80xLMcDOoYomxMqVkl0LKd3hdjuzyZ4AKUgrZc-rsi8-nVevLxwRN7b-g6oJo-IiFo2ZLBih3Fh9aX0ZcOosWg/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplRbXTLZiVKO7a0o3AaEohs7Ypjhn_ILgFENrwsJnj-QL1T4_Ct-Zr80xLMcDOoYomxMqVkl0LKd3hdjuzyZ4AKUgrZc-rsi8-nVevLxwRN7b-g6oJo-IiFo2ZLBih3Fh9aX0ZcOosWg/s320/6.JPG" width="233" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span>Remove and stir. If you’re mixture is still
quite lumpy, heat again for 10 seconds.<span style="mso-spacerun: yes;">
</span>Remove and stir until no lumps remain and the mixture is smooth.<span style="mso-spacerun: yes;"> </span><i>*If you still have remaining chocolate
pieces in the bowl, continue to heat on 10 second intervals stirring after each
until topping is smooth.<span style="mso-spacerun: yes;"> </span>Be careful not
to over-heat as the chocolate can burn easily in the microwave.</i></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;">
<span style="font-family: Verdana, sans-serif;"><i><o:p></o:p></i></span> </div>
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</span></div>
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<span style="font-family: Verdana;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">Pour topping over the slightly cooled bars and let cool on the counter
for about 15 minutes.<span style="mso-spacerun: yes;"> </span>Cover with plastic
wrap and place in the fridge until topping has completely hardened, about 1-2
hours.<span style="mso-spacerun: yes;"> </span>Cut into bars and enjoy!<o:p> </o:p></span></div>
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<span style="font-family: Verdana, sans-serif;"><o:p></o:p></span> </div>
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<span style="font-family: Verdana, sans-serif;"><o:p></o:p></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KTI5mvUGzMiSTvoz32H6n_Fg1cQi23V_DkbKk54JNfSLXLav_b_bhaRQr26yWPEjUrc38DqtRtAU9mOaPBKxrvykFpWeplRAGmTi_2kycL5FTM-73lSOM3wPiQbApsGl5zhvMYPug7U/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KTI5mvUGzMiSTvoz32H6n_Fg1cQi23V_DkbKk54JNfSLXLav_b_bhaRQr26yWPEjUrc38DqtRtAU9mOaPBKxrvykFpWeplRAGmTi_2kycL5FTM-73lSOM3wPiQbApsGl5zhvMYPug7U/s320/01.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Bars adapted from <a href="http://allrecipes.com/">allrecipes.com</a></span></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana;"></span></div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-58514905666762909842013-10-06T11:56:00.002-07:002013-10-06T11:59:41.572-07:00Pumpkin Whoopie Pies with Cinnamon Marshmallow Fluff Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIUtwUJKmz6ZB0fJEAcZ3oyTf2CoqlIFzbthBTasVce-3lqFeJmCZGOvfEfVAPdg-U4tGNu9JYM1Hluqulbs2luHXq7J163PryMqJ_9_jPtIOi6d77_GLX8Pxha-iJQ9IkHBZ17h2ZC0/s1600/01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIUtwUJKmz6ZB0fJEAcZ3oyTf2CoqlIFzbthBTasVce-3lqFeJmCZGOvfEfVAPdg-U4tGNu9JYM1Hluqulbs2luHXq7J163PryMqJ_9_jPtIOi6d77_GLX8Pxha-iJQ9IkHBZ17h2ZC0/s640/01.jpg" width="556" /></a></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">I,
like many other bakers and bloggers out there whip out our can openers this
time of year to pop the top on canned pumpkin.<span style="mso-spacerun: yes;">
</span>And honestly it’s not even my most favorite ingredients.<span style="mso-spacerun: yes;"> </span>Pumpkin this and pumpkin that, whatever it
is, it usually has the same ho-hum flavor.<span style="mso-spacerun: yes;">
</span>Oh…until now.</span></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"></span> </div>
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<span style="font-family: "Century Gothic","sans-serif";"></span><span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">First,
please…please, please toss that pumpkin pie spice jar that gets pushed to the
back of the cupboard until October every year.<span style="mso-spacerun: yes;">
</span>Then of course you’ve already bought a new jar since you’ve assumed you
didn’t have any anyway.<span style="mso-spacerun: yes;"> </span>Please tell me I’m
not the only one that does this.<span style="mso-spacerun: yes;"> </span>Really,
when else throughout the year do we use it!?<span style="mso-spacerun: yes;">
</span>The genius of this Whoopie Pie recipe is…ready?…it contains NO pumpkin
pie spice!!!<span style="mso-spacerun: yes;"> </span>You are only incorporating
spices that you use on a weekly basis…and tons of them.<span style="mso-spacerun: yes;"> </span>I think that’s the key to any pumpkin recipe –
go heavy on the spices.<span style="mso-spacerun: yes;"> </span>Pumpkin itself
is pretty bland.<span style="mso-spacerun: yes;"> </span>It needs sugar (tons)
and lots of depth in the spice department to keep things interesting.</span></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"></span> </div>
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<span style="font-family: "Century Gothic","sans-serif";"></span><span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">And
instead of opting for the obligatory cream cheese frosting that is synonymous
with Pumpkin-cake-anything, I’m switching things up and using Marshmallow Fluff.
<span style="mso-spacerun: yes;"> </span>You know the semi-solid-crack-in-a-jar.<span style="mso-spacerun: yes;"> </span>So fluffy and sticky and sweet, just
dangerously addictive stuff that fluff (oh I sound slightly Dr. Seuss, no?)</span></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"></span> </div>
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<span style="font-family: "Century Gothic","sans-serif";"></span><span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">This
frosting is riiiii-dic.<span style="mso-spacerun: yes;"> </span>It comes
together in a snap and can be flavored in a multitude of ways.<span style="mso-spacerun: yes;"> </span>Think of it as your LBD of frostings.<span style="mso-spacerun: yes;"> </span>Depending on the flavor of your cake you can
add almond extract, maple, peppermint, or good ol’ plain vanilla.<span style="mso-spacerun: yes;"> </span>It’s thick, rich, and spreads like a dream.<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">
</span></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Whoop-Whoop,
it’s Whoopie Time.<o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;">
</span></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">ps: I
used my <a href="http://www.williams-sonoma.com/products/whoopie-pie-pan/" target="_blank">whoopie pie pan from Williams-Sonoma</a> for this recipe.<span style="mso-spacerun: yes;"> </span>If you find your pies tend to vary too much
in size, I highly suggest picking one up for yourself!<o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Pumpkin Whoopie Pies with Cinnamon Marshmallow Fluff Buttercream</strong></span></div>
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<span style="font-family: Verdana;">makes about 12 whoopie pies</span></div>
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<span style="font-family: Verdana; font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/pumpkin-whoopie-pies-with-cinnamon-marshmallow-fluff-buttercream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">printable version</a></span></div>
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</div>
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<span style="font-family: "Century Gothic","sans-serif";"><strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"></span> </div>
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<span style="font-family: "Century Gothic","sans-serif";"></span><span style="font-family: "Century Gothic","sans-serif";"><strong><span style="font-family: Verdana, sans-serif;">For the pies:</span></strong></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">3 cups
all-purpose flour</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 teaspoon
baking powder</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 teaspoon
baking soda</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">2 tablespoons
cinnamon</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 tablespoon
ginger (powder)</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 tablespoon
cloves</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">½ teaspoon
nutmeg</span></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">2 cups firmly
packed brown sugar</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 cup vegetable
oil</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">3 cups chilled
pumpkin puree (canned is fine)</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">2 large eggs </span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 teaspoon
vanilla extract</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"></span><span style="font-family: "Century Gothic","sans-serif";"><strong><span style="font-family: Verdana, sans-serif;">For the
buttercream:</span></strong></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">¼ cup (2 ounces)
unsalted butter, room temperature</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 jar (7
ounces) marshmallow fluff</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 tablespoon
vanilla extract</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">16 ounces
powdered sugar</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">1 ½ teaspoon
cinnamon</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">2 tablespoons
milk</span></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana;"></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "Century Gothic","sans-serif";"></span> </div>
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<span style="font-family: Verdana, sans-serif;"><strong>Directions</strong></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Preheat
oven to 350F.<span style="mso-spacerun: yes;"> </span>Line two baking sheets
with parchment paper OR if using a whoopie pie pan, lightly grease with
vegetable shortening.<span style="mso-spacerun: yes;"> </span>Set aside.</span></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana;"></span></span> </div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">In a
large bowl sift together the flour, salt, baking powder, baking soda, cinnamon,
ginger, cloves, and nutmeg.<span style="mso-spacerun: yes;"> </span>Whisk to
combine and set aside.</span></span> </div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">In
the bowl of a stand-up mixer (or using a hand mixer) whisk the brown sugar and
oil together until combined, about one minute.</span><span style="mso-spacerun: yes;">
</span></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Add
the pumpkin puree and whisk to combine.</span></span></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Add
the eggs and vanilla, whisk to combine.</span><span style="mso-spacerun: yes;"> </span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79UNvmidZnhGHdnP_aWd6daIYNqV_PSDxUhCzPA8teXs1b1pSAt9iAJkZoBTxPS07hqEEqrRd9vTSkzzTLEW5yjlBQu02xoD4Ffok6kZNnYfzJ7W7fmzVv6xQJ4EXYDf6keyK7CIieqM/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79UNvmidZnhGHdnP_aWd6daIYNqV_PSDxUhCzPA8teXs1b1pSAt9iAJkZoBTxPS07hqEEqrRd9vTSkzzTLEW5yjlBQu02xoD4Ffok6kZNnYfzJ7W7fmzVv6xQJ4EXYDf6keyK7CIieqM/s320/4.JPG" width="274" /></a></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;"></span></span><br /></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Add
the dry ingredients in three additions, mixing until just combined.<span style="mso-spacerun: yes;"> </span>Be sure to scrape down the sides of the bowl
after each addition.</span> </span> </div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;"><span style="font-family: "Century Gothic","sans-serif";"><em><span style="font-family: Verdana, sans-serif;">*sorry I accidentally deleted the photo of this part!</span> </em></span>Use
a small ice cream scoop to drop heaping tablespoons of the dough onto your
prepared sheet, about one inch apart.<span style="mso-spacerun: yes;">
</span>*if using the whoopie pie pan, fill each pie compartment with a heaping
tablespoon of dough and use the back of a spoon to smooth the tops.</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Bake
for 10 to 12 minutes until pies start to crack on top and a toothpick inserted
into the middle comes out clean.<span style="mso-spacerun: yes;"> </span>Let the
pies cool for about 5 minutes on the pan then transfer to a wire rack to cool
completely.</span><span style="mso-spacerun: yes;"> </span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ij4fzWomlgpJ2DScPPUyQG6HT46tKOvFi4-MM6x9DVAcxIr5rEofaIlaxYaRr4Du6BTTarlPs7-bBRpWTeimPMu-xsR4BsFWbVDEOT2fahz63rtd6X9b8Te1-XArcP3ycE6VD5KEpO0/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ij4fzWomlgpJ2DScPPUyQG6HT46tKOvFi4-MM6x9DVAcxIr5rEofaIlaxYaRr4Du6BTTarlPs7-bBRpWTeimPMu-xsR4BsFWbVDEOT2fahz63rtd6X9b8Te1-XArcP3ycE6VD5KEpO0/s320/6.JPG" width="320" /></a></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">To
prepare the buttercream, beat the butter, marshmallow fluff, and vanilla in the
bowl of a stand-up mixer until thoroughly combined.</span></span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITF1TfvJWg4cPfWlSoQae4vqHER2QVDXVENfsc-gkb6qE2EvtFNPqhf-XyVZowlgPhozjHfer7nY36-qJ9_ElVZjEUpBzaoT-de3lIujq_Uexzsg6rPp-bdVml7bWZyGwQ5bFuKXu388/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiITF1TfvJWg4cPfWlSoQae4vqHER2QVDXVENfsc-gkb6qE2EvtFNPqhf-XyVZowlgPhozjHfer7nY36-qJ9_ElVZjEUpBzaoT-de3lIujq_Uexzsg6rPp-bdVml7bWZyGwQ5bFuKXu388/s320/7.JPG" width="240" /></a></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Sift
the powdered sugar into the bowl in three additions.</span><span style="mso-spacerun: yes;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFCiZloZvmi_0jhSU4V_VUQQ7r0rVC-IQPAC-V1-j_4cc3PEi1BHCQHfkKPruaj1cadHDzCoCzyQMj-aKY0LUyd9Vf4mWHZwZM2e_mDFczfGFAqRLvSSy2goTV8rIi7nItVNL3eelKVw/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkFCiZloZvmi_0jhSU4V_VUQQ7r0rVC-IQPAC-V1-j_4cc3PEi1BHCQHfkKPruaj1cadHDzCoCzyQMj-aKY0LUyd9Vf4mWHZwZM2e_mDFczfGFAqRLvSSy2goTV8rIi7nItVNL3eelKVw/s320/8.JPG" width="320" /></a></div>
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<i><span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">*it’s
very important to sift your powdered sugar to make sure clumps like these won’t
end up in your buttercream.<span style="mso-spacerun: yes;"> </span>Simply break
them up with your fingers and push them through the sieve.</span></span></i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZjwg1NLuXyQS2dJ6pceGoWscKT6NWUF4ExkoeHtlCO4C7JZ9zjQNthgJDn3R23MUhtJ2NYPG3jypk4hm5QBzHlNh_J7YJgfozHw-riMlWiUkpKXADXpbgcHGbA2YzgkCySu81tJM8hI/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZjwg1NLuXyQS2dJ6pceGoWscKT6NWUF4ExkoeHtlCO4C7JZ9zjQNthgJDn3R23MUhtJ2NYPG3jypk4hm5QBzHlNh_J7YJgfozHw-riMlWiUkpKXADXpbgcHGbA2YzgkCySu81tJM8hI/s320/9.JPG" width="320" /></a></div>
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<i><span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">*here’s
a handy little trick: place a kitchen towel over the top of your mixer when
beating dry ingredients such as powdered sugar or flour.<span style="mso-spacerun: yes;"> </span>The towel helps keep the tiny particles from
floating all over your kitchen creating a dusty wonderland.</span></span></i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQM4fyX44mYlLrGRWRkXOK1-21n5upgOxGqzYjDbwWw0ccIwXCA9DAyDG2KfjXzBt5g9CKa3CSYyEAcqspK1hknwjPVy3Z84eP8F1-M72M5SsDm50LhEvSXK9OMVJ9F7mjOjfxbfEWWDI/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQM4fyX44mYlLrGRWRkXOK1-21n5upgOxGqzYjDbwWw0ccIwXCA9DAyDG2KfjXzBt5g9CKa3CSYyEAcqspK1hknwjPVy3Z84eP8F1-M72M5SsDm50LhEvSXK9OMVJ9F7mjOjfxbfEWWDI/s320/10.JPG" width="260" /></a></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Add
the cinnamon and one tablespoon of milk.<span style="mso-spacerun: yes;">
</span>Beat to combine.<span style="mso-spacerun: yes;"> </span>If the
buttercream is still quite thick, add the remaining tablespoon of milk.<span style="mso-spacerun: yes;"> </span></span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrBuoSRnqQPw0-S_QtSkKKRI2-sd5FvYVWcL6gDOp9GwJ1jtb7f7HTDoS9pc3id1nUEZPSp7AOaNTuarRP926M-uJl_NNN0-IDJzVIYqCajvajwNwkaZiOL0WF-ppa_ZeWPzo3qW6BzI/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrBuoSRnqQPw0-S_QtSkKKRI2-sd5FvYVWcL6gDOp9GwJ1jtb7f7HTDoS9pc3id1nUEZPSp7AOaNTuarRP926M-uJl_NNN0-IDJzVIYqCajvajwNwkaZiOL0WF-ppa_ZeWPzo3qW6BzI/s320/11.JPG" width="284" /></a></div>
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdVdx-tEtlwEXkFvg_Yk7-yOV9pDxVvBAw-jwfmNPOazhSh9CAD8ITT88grvPjrgMBvsgSDhDqq4iNjwGEexzDiwnkvlAJ0hyphenhyphenJBxsJttO8GWKClg1u-CpgWuyELTV2X6EyMJbXn-2QQM/s320/12.JPG" width="280" /></div>
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<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">To
assemble the pies, use an offset spatula to spread about 1-2 tablespoons of
buttercream on the bottom of one pie (flat side).<span style="mso-spacerun: yes;"> </span>Top with another pie.<span style="mso-spacerun: yes;"> </span>I find they are best kept refrigerated.</span></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYqEKx6PGqEjuSEm8kLZX2x9B7aBS8QZVjW7a-eTwtDAQ3BRyHZP7iqjqzGsYSDTZQnYVHFvupmMZVNdbus32U-qgZqtakAenCTfucNVjSL3ZZIpmNzUyFgECg7BUEZS12Bham1nc2oE/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFYqEKx6PGqEjuSEm8kLZX2x9B7aBS8QZVjW7a-eTwtDAQ3BRyHZP7iqjqzGsYSDTZQnYVHFvupmMZVNdbus32U-qgZqtakAenCTfucNVjSL3ZZIpmNzUyFgECg7BUEZS12Bham1nc2oE/s320/13.JPG" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT06akZOdV71SOKlrfcBi64HtouLDfqVNM_NwgadfgpoCbbvb2IHW8qsL7lxUudjs41FY8_uGVqVWpPp3U5zCC44JUYdzal-lLAyLsgFZ7sEpbQMJQSxpZkDP4lf9KSUSOHU_J4cjFVE/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwT06akZOdV71SOKlrfcBi64HtouLDfqVNM_NwgadfgpoCbbvb2IHW8qsL7lxUudjs41FY8_uGVqVWpPp3U5zCC44JUYdzal-lLAyLsgFZ7sEpbQMJQSxpZkDP4lf9KSUSOHU_J4cjFVE/s320/01.jpg" width="279" /></a></div>
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<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Whoopie pie (cake portion)
adapted from <a href="http://bakednyc.com/books/baked-new-frontiers-baking/" target="_blank">Baked: New Frontiers in Baking</a></span></span></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: "Century Gothic","sans-serif";"><span style="font-family: Verdana, sans-serif;">Frosting recipe adapted from
<a href="http://www.kraftrecipes.com/recipes/marshmallow-creme-frosting-56943.aspx" target="_blank">Kraft Recipes</a></span></span></div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-37735656927952365182013-10-04T10:28:00.000-07:002013-10-04T10:28:48.671-07:00Cap'n Crunch Berries Marshmallow Bars with Sweetened Condensed Milk Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS6Hkl0ZeJykNAQ6bENOi5wnq-pAakNWKZZ4Mljf3fsEQ_kqQd0I8wqwP52flPJ_LCRL-DGRiieUx0kn0zZsSbgTHdn049-MwtkVf2AmF0doO6ElLyHE8ZV6Li4ljID5HlLvTM6zBXDE/s1600/01.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGS6Hkl0ZeJykNAQ6bENOi5wnq-pAakNWKZZ4Mljf3fsEQ_kqQd0I8wqwP52flPJ_LCRL-DGRiieUx0kn0zZsSbgTHdn049-MwtkVf2AmF0doO6ElLyHE8ZV6Li4ljID5HlLvTM6zBXDE/s640/01.JPG" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">Ideas for recipes like this occur after 8 and half months of
pregnancy and <i>healthy</i> eating.<span style="mso-spacerun: yes;"> </span>Oh
I’ve just had it.<span style="mso-spacerun: yes;"> </span>It’s my last couple of
weeks, why not party like you have the metabolism of an 8 year old.</span><br />
<br />
<span style="font-family: Verdana, sans-serif;">
AND it’s not my fault.<span style="mso-spacerun: yes;">
</span>Usually I don’t buy sugar loaded cereal.<span style="mso-spacerun: yes;">
</span>Really I don’t!<span style="mso-spacerun: yes;"> </span>I try to start
out my day healthy at breakfast; however it usually goes downhill from there.<span style="mso-spacerun: yes;"> </span>So the other day while I was grocery shopping
at a store known for its American imports, I spotted that big happy Captain
just calling my name.<span style="mso-spacerun: yes;"> </span>Plus it was lunch
time and I hadn’t eaten yet.<span style="mso-spacerun: yes;"> </span>So in the
cart he goes and before I know it we’re rolling down the freeway with my hand
shoved happily into the box not caring about all those freaky E numbers.<span style="mso-spacerun: yes;"> </span>They must mean E for Excellent!<span style="mso-spacerun: yes;"> </span>Am I right?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PrZbAMGQdV1UirJMmpcZdAHKdLTbShAxHgqnDeyu_3Jar5AnX6Yt1YGzB8t9BxZoa5a3NSbjCPbUJ656oVBxJBnF9_hcC-fmM44JuVeGSicnEEJJJtopkEwie1kFw0gO5u2jmXTb7FA/s1600/captain+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0PrZbAMGQdV1UirJMmpcZdAHKdLTbShAxHgqnDeyu_3Jar5AnX6Yt1YGzB8t9BxZoa5a3NSbjCPbUJ656oVBxJBnF9_hcC-fmM44JuVeGSicnEEJJJtopkEwie1kFw0gO5u2jmXTb7FA/s640/captain+2.jpg" width="627" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Okay so I also bought a bag of marshmallows AND two jars of marshmallow fluff…like I said, it was lunch time and I was hungry.<span style="mso-spacerun: yes;"> </span>Once I got home it was like the marshmallow Gods were calling to me and said, <em>Crunch Berries Bars</em>…</span><br />
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<span style="font-family: Verdana, sans-serif;">Yes we could have <i>easily</i> stopped there, but every bar needs an accessory (aka frosting) so I thought why not let the topping have a milky flavor so you can somewhat tell yourself it’s just like a bowl of cereal in bar form.<span style="mso-spacerun: yes;"> </span>But like way, way better.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Verdana, sans-serif;">Ahoy Matey, let’s get crunchin.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Crunch Berries Marshmallow Bars with Sweetened Condensed Milk Buttercream</strong></span></div>
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<span style="font-family: Verdana, sans-serif;">makes approx. 15 bars</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/crunch-berries-marshmallow-bars-with-sweetened-condensed-milk-frosting?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable version</a></span><o:p> </o:p></span></div>
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<strong><span style="font-family: Verdana, sans-serif;">Ingredients</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">For the bars:</span></strong></div>
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<span style="font-family: Verdana, sans-serif;">4 tablespoons (2 ounces) unsalted butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 (10.5 ounce) bag mini marshmallows</span></div>
<span style="font-family: Verdana, sans-serif;">6 cups <a href="http://www.capncrunch.com/default.aspx#product?s=crunchberries" target="_blank">Cap’n Crunch Berries cereal</a></span><br />
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<span style="font-family: Verdana, sans-serif;">Non-stick spray</span><br />
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<strong><span style="font-family: Verdana, sans-serif;">For the Buttercream:</span></strong><br />
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<span style="font-family: Verdana, sans-serif;">6 tablespoons (3 ounces) unsalted butter, room temperature</span><br />
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<span style="font-family: Verdana, sans-serif;">3 cups powdered sugar</span><br />
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<span style="font-family: Verdana, sans-serif;">¾ cup sweetened condensed milk (plus 1-2 tablespoons if frosting is too thick)</span></div>
<span style="font-family: Verdana, sans-serif;">2 teaspoons vanilla extract</span><br />
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<strong><span style="font-family: Verdana, sans-serif;">Directions:</span></strong></div>
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<span style="font-family: Verdana, sans-serif;">To prepare the bars, spray a large stock pot with non-stick spray. <span style="mso-spacerun: yes;"></span>Add butter and melt over medium heat. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOBOVBUGAtaHlf6sFwMNE5GG1DbDojENr1hPGA-o0sZY6KgrWmLuC2Vm7dxnmWsN3Ymxtea8djf9eKvC56nOFSnxNajLWg5TypFnFWtFsyJLD6se-axXCQbhwtqe9pinydOCAWyZRvJM/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGOBOVBUGAtaHlf6sFwMNE5GG1DbDojENr1hPGA-o0sZY6KgrWmLuC2Vm7dxnmWsN3Ymxtea8djf9eKvC56nOFSnxNajLWg5TypFnFWtFsyJLD6se-axXCQbhwtqe9pinydOCAWyZRvJM/s320/1.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add marshmallows and stir until melted.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQ1t8G2RiKH3NV1oD7kOvlneh1gKhOWL093UGJ5-Om_qAmhF4VIevG1_T6aKbjaWN_BlKVaAUhrzuxAXONSZ9mb3RmRZe5EL1zOf9mrmtpAppXAfjOx0fPJa_kYF67tlMCnfq0arSmz0/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQ1t8G2RiKH3NV1oD7kOvlneh1gKhOWL093UGJ5-Om_qAmhF4VIevG1_T6aKbjaWN_BlKVaAUhrzuxAXONSZ9mb3RmRZe5EL1zOf9mrmtpAppXAfjOx0fPJa_kYF67tlMCnfq0arSmz0/s320/2.JPG" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKy-KDkM40Nb8ODlEMBqb_kvHOBqYS8hRcNfc6VzdJ9T8iZIMfFyoRYOVNw5178Wr0tZ6laIftvR8DmIFb0Z8xD6BhW-1uq6nvGwc_V0quhPoGPAcWrydAqOuZrHrM7Ee7xniVHuEpYGc/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKy-KDkM40Nb8ODlEMBqb_kvHOBqYS8hRcNfc6VzdJ9T8iZIMfFyoRYOVNw5178Wr0tZ6laIftvR8DmIFb0Z8xD6BhW-1uq6nvGwc_V0quhPoGPAcWrydAqOuZrHrM7Ee7xniVHuEpYGc/s320/3.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Remove pot from heat and add cereal. <span style="mso-spacerun: yes;"></span>Using a spatula that’s been sprayed with non-stick spray, gently stir cereal into marshmallow mixture until thoroughly coated.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkbeblzUNEvl3LaR3-PM9JmJJ0XLHmbRDId8EgaZpgkkS_hepJFkQZfeoExWNS8syYKnTlZHEojWoHCIGOxTLEwz3aOWBwwGyosGFrxh7zQ1fkWdITytdH25Uc7c5B4jY9AUy3hF7eMg/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkbeblzUNEvl3LaR3-PM9JmJJ0XLHmbRDId8EgaZpgkkS_hepJFkQZfeoExWNS8syYKnTlZHEojWoHCIGOxTLEwz3aOWBwwGyosGFrxh7zQ1fkWdITytdH25Uc7c5B4jY9AUy3hF7eMg/s320/4.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Transfer mixture into a 9x13 inch pan that has also been sprayed with non-stick spray. <span style="mso-spacerun: yes;"></span>Use the back of the spatula to compress the cereal mixture into the sides of the pan making sure the surface is even. Let sit about 30 minutes to cool.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83-P_A5y8FCYj9BuyYEbxMl-jhHQ11bQ_LwrSa-MWWlkXPyLr-VfBRkk22GXnNv0BLTGL6ZHSODa_Jo5xQ1aKxogrqyNiyxIP7YqqzebAbrKf6ZRf51kEgJn_KYnV8cM7X_JqaBE9hSI/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83-P_A5y8FCYj9BuyYEbxMl-jhHQ11bQ_LwrSa-MWWlkXPyLr-VfBRkk22GXnNv0BLTGL6ZHSODa_Jo5xQ1aKxogrqyNiyxIP7YqqzebAbrKf6ZRf51kEgJn_KYnV8cM7X_JqaBE9hSI/s320/5.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">To prepare the buttercream, beat butter in the bowl of a stand up mixer until light and creamy, about 2-3 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeSMW6zfRvHNJYTKgIllx2n53x8_u7V3KuNH5lRmnhTz3gHLOOAuiRyg_wvtCv6hdvjbhHW2JSj4Mi6mazdVQ9jqD1HO6_kPIwOvOpzrLmB1leTdthQWQT-uH1Qx5pPyAZP5QaKpOvQs/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpeSMW6zfRvHNJYTKgIllx2n53x8_u7V3KuNH5lRmnhTz3gHLOOAuiRyg_wvtCv6hdvjbhHW2JSj4Mi6mazdVQ9jqD1HO6_kPIwOvOpzrLmB1leTdthQWQT-uH1Qx5pPyAZP5QaKpOvQs/s320/6.JPG" width="264" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Sift in the powdered sugar and mix on medium speed, one cup at a time. *<em>It's very important to sift your sugar to avoid lumps in the frosting.</em> <span style="mso-spacerun: yes;"></span>Scrape down the sides of the bowl after each addition. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhT_sGdVD-4p2M2hwN25CjRZrinMrchW_sGw7BM4PUXSBmsuO113mRefW6NgxNWSOwC999dNNemgEl5SINilROw0n_GUjPeXOgYrek_JmkNGJEfkTmpd43ZtqaWiUmyov6e-2qKItsKYc/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhT_sGdVD-4p2M2hwN25CjRZrinMrchW_sGw7BM4PUXSBmsuO113mRefW6NgxNWSOwC999dNNemgEl5SINilROw0n_GUjPeXOgYrek_JmkNGJEfkTmpd43ZtqaWiUmyov6e-2qKItsKYc/s320/7.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">With the mixer running on low, slowly add the sweetened condensed milk and vanilla to the butter mixture. <span style="mso-spacerun: yes;"></span>Turn off mixer, scrap down sides of bowl and mix on medium speed for about one minute until frosting is light and fluffy. <span style="mso-spacerun: yes;"></span><i>*If you find the frosting is too thick, add an additional one tablespoon of sweetened condensed milk until desired consistency is reached.</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqvYycTnB3I9E4_BlzbY8LfB3_uCOy2kF1A442zZtITwC8UGu9_4HyIIV1nGRFmxG22_s09nhonFKcN97oIQoEjqqOWuSvTCiXjYjAAKrgxvCM9_E4ZYT1p6XtrhYxn7DZoYmLHofW5k/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqvYycTnB3I9E4_BlzbY8LfB3_uCOy2kF1A442zZtITwC8UGu9_4HyIIV1nGRFmxG22_s09nhonFKcN97oIQoEjqqOWuSvTCiXjYjAAKrgxvCM9_E4ZYT1p6XtrhYxn7DZoYmLHofW5k/s320/8.JPG" width="266" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64nJLwASlfaiHlVaie8KV1DJRG8NrfzGUyGSt5PHj8LMpbohTR_sYz62SJHwnH-lGfx1Y2qt5JrPQSu2myxwAXvpD4-C81NcCpbjX1aBafQrG6f8GJNGXHzyxTFlHImQbNcyBxEA77C0/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh64nJLwASlfaiHlVaie8KV1DJRG8NrfzGUyGSt5PHj8LMpbohTR_sYz62SJHwnH-lGfx1Y2qt5JrPQSu2myxwAXvpD4-C81NcCpbjX1aBafQrG6f8GJNGXHzyxTFlHImQbNcyBxEA77C0/s320/9.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Using an offset spatula, spread buttercream over the cooled bars. <span style="mso-spacerun: yes;"></span>Top with sprinkles if desired.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnbiDD-09u7YNEzgoDitMZitCW3KNhJAJQs0bu8zMOLjF9vwTGR-cgs_97w9q7F__JHoXFgtoFVdH6EfHnOCwXCrylRX-JOAlPNXQubRhJ2Q6O23OUFdxkCtqmXY9SgBM6Ig-LPd5dI8/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQnbiDD-09u7YNEzgoDitMZitCW3KNhJAJQs0bu8zMOLjF9vwTGR-cgs_97w9q7F__JHoXFgtoFVdH6EfHnOCwXCrylRX-JOAlPNXQubRhJ2Q6O23OUFdxkCtqmXY9SgBM6Ig-LPd5dI8/s320/10.JPG" width="320" /></span></a></div>
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<i><span style="font-family: Verdana, sans-serif;">I found the bars are much easier to cut if they are refrigerated for about 30 minutes after they’re frosted.</span></i><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUYfOemd1GL8-8z_2xc62prkkERQdVH7E2BGr6_N4-E1hoYMooJgTH99lt6Smg6Kx4CP-INNh72xqpbl_O6MLEMCnF3EzKGZXHugXhXg1h-__SyMYXbhz45rNkPwfbWztQTlz7JS9m8k/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUYfOemd1GL8-8z_2xc62prkkERQdVH7E2BGr6_N4-E1hoYMooJgTH99lt6Smg6Kx4CP-INNh72xqpbl_O6MLEMCnF3EzKGZXHugXhXg1h-__SyMYXbhz45rNkPwfbWztQTlz7JS9m8k/s320/01.JPG" width="320" /></span></a></div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com3tag:blogger.com,1999:blog-4214919777610343716.post-58865123844515455412013-09-23T12:23:00.002-07:002013-09-23T12:23:43.531-07:00Zespri Kiwi 14 Day Challenge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5-uHIZS0Tg446MABlwGT3mnuOH2lyccSXQwX2e08zvEQOjQ_KzDyd5e3rxiplrI0lz1OVapDBoyDpL_ACKrkOM4osnEh0euOSJCPYG_lh1jEJJ93KNUpi5GXhDbyAM9_l9FL2ub6K7Q/s1600/ZKFJumbo_WFHSP-L-KF_2013.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5-uHIZS0Tg446MABlwGT3mnuOH2lyccSXQwX2e08zvEQOjQ_KzDyd5e3rxiplrI0lz1OVapDBoyDpL_ACKrkOM4osnEh0euOSJCPYG_lh1jEJJ93KNUpi5GXhDbyAM9_l9FL2ub6K7Q/s200/ZKFJumbo_WFHSP-L-KF_2013.jpg" width="189" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">When Zespri approached me to take part in their 14 Day Challenge, I couldn't have said yes any quicker. Firstly, Zespri kiwi's may technically be fruit, but for me, I might as well be eating candy. They are sweet, tangy, and always ripe to perfection. Secondly, hello! They are darn good for you too. And when does that ever happen? Something that is natural, tastes like dessert, AND healthy? Oh sign me up Zespri.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So here's how it works. Now pay attention because there is still time for you to sign up too (the challenge runs until the end of October). Head over to the </span><a href="https://www.facebook.com/ZespriArabia" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Zespri Arabia</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Facebook page and register to take part in the14 Day Challenge. You must eat two kiwi per day for 14 days and simply complete a short questionnaire about your experience and the end of the two weeks. And what's in it for you? You'll be automatically entered into the draw to win a trip for two to New Zealand. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><em>The New Zealand trip includes:<u></u></em><u></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Seven nights in the Bay of Plenty<u></u><u></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A helicopter flight over a Zespri orchard.<u></u><u></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A 25 km Jetboat ride along the Kaituna river (</span><a href="http://goo.gl/l9kuqe" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">http://goo.gl/l9kuqe</span></a><span style="font-family: Arial, Helvetica, sans-serif;">)<u></u><u></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Return flights to New Zealand with Qantas<u></u><u></u></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">A visit to a Zespri Kiwi orchard at Kiwi 360 (</span><a href="http://goo.gl/NFAUjn" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">http://goo.gl/NFAUjn</span></a><span style="font-family: Arial, Helvetica, sans-serif;">)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Score! Am I right?</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
<div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">If you need a little more incentive, take a look at the loads of heath benefits from incorporating this fuzzy little ball of yummy goodness into your daily diet:</span><br />
<span style="font-family: Arial;"></span> </div>
<ul><span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<li><div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Kiwi's are loaded with fiber and are known to be a natural digestive aid. Step aside prunes, kiwi's offer better relief for bloating and blocked up bowels. </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<li><div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Kiwi's pack TWICE the amount of vitamin C as compared to oranges.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<li><div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Think of kiwi's as being on top of the food chain when it comes to nutrients. Kiwifruit consistently rank at the top of fruit in nutrition density models which tell us exactly how nutritious food is. That means you get more vitamins and minerals per gram, and per calorie, of kiwifruit than most other fruit. </span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<li><div class="MsoNormal">
<span style="font-family: Arial, Helvetica, sans-serif;">Due to their high amount of natural antioxidants, kiwi fruits help to boost collagen production which may reduce the appearance of ageing <em>(*note: do not attempt to smother your face with kiwi pulp hoping it will reduce lines and wrinkles, you'll just end up with a sticky, yet yummy mess)</em></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Eating two kiwi's a day has been proven to reduce the amount of oxidative damage to your cells and improve the repair of damaged Deoxyribonucleic acid (DNA) cause by oxidative stress.</span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Kiwi's contain the highest amount of lutein in fruits which can help to prevent age related deterioration of eye-sight.</span></li>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span></ul>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Y</span><span style="font-family: Arial, Helvetica, sans-serif;">ou may be thinking <em>2 weeks of kiwi, that might get a bit monotonous</em>? I sat down before I started the challenge and made a list so each day I incorporated kiwi's into my diet in a new way. Here's some options to help you get started:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Malibu Rum Glazed Kiwi & Coconut Cake (click </span><a href="http://pastryschooldiaries.blogspot.ae/2013/06/malibu-rum-glazed-kiwi-coconut-cake.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">here</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> for recipe)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqen0bBGNwfW225k_xcNnoCALKbJPEpMYMYCNMRvfbZ9TRGRB84iEr7YPRxwSptUwutPXkKsHukvmyxNOsJ1v8xZzaXWyqflgfHRM2kq7ZaWo5iAyZXrvIrOsAm9AOM4CLK4-hhiiPIC0/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqen0bBGNwfW225k_xcNnoCALKbJPEpMYMYCNMRvfbZ9TRGRB84iEr7YPRxwSptUwutPXkKsHukvmyxNOsJ1v8xZzaXWyqflgfHRM2kq7ZaWo5iAyZXrvIrOsAm9AOM4CLK4-hhiiPIC0/s320/01.JPG" width="320" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kiwi, Lime, & Mint Sorbet with Raspberry Sauce in a Cookie Cup (click </span><a href="http://pastryschooldiaries.blogspot.ae/2013/07/kiwi-lime-mint-sorbet-with-raspberry.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">here</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> for recipe)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYSCkIUAIqMtpHV87sv8i8QFMjWGuoKdEI-z_3ptR0Zel76zu9dtE-bwIyiYNAV10zWglnbVmxRNVVB_mwqTATg8AIXqqC7SuZipQy4MqtJmJs2Ztjq7MBKGmUlSmuuixaojvh9wjhTM/s1600/01.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYSCkIUAIqMtpHV87sv8i8QFMjWGuoKdEI-z_3ptR0Zel76zu9dtE-bwIyiYNAV10zWglnbVmxRNVVB_mwqTATg8AIXqqC7SuZipQy4MqtJmJs2Ztjq7MBKGmUlSmuuixaojvh9wjhTM/s320/01.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"></span> </div>
<span style="font-family: Arial, Helvetica, sans-serif;">White Chocolate, Kiwi & Mixed Berry Cobbler (see recipe below)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7KQksNgNsy5VyQ6e2KpdDyZOTivF-M7IVK7LafdBgnZR3q1ftji3uSOcsfJwZL83259q3ESuRcANaVti_gEkPAS6vj0Pbn97xKIAq6bD8YKkpwRmzs6xuHzhrf8hNQyrApYzdD0vx00/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS7KQksNgNsy5VyQ6e2KpdDyZOTivF-M7IVK7LafdBgnZR3q1ftji3uSOcsfJwZL83259q3ESuRcANaVti_gEkPAS6vj0Pbn97xKIAq6bD8YKkpwRmzs6xuHzhrf8hNQyrApYzdD0vx00/s320/photo.JPG" width="240" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Kiwi & Peach Smoothie (see recipe below)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcO6EMmEdPCxkOLrkIbzUzFbvAU-1rc5eMCl-nzFoHINTdIVdcD73-hmximuPOLHiZNJkUByiGZJd_JNJqQOlnk1r2U6ec3nHqE1KX2FsqJULOvNp7TyT1TThN8dPBQUpUg9jYtrCANM/s1600/IMG_1260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcO6EMmEdPCxkOLrkIbzUzFbvAU-1rc5eMCl-nzFoHINTdIVdcD73-hmximuPOLHiZNJkUByiGZJd_JNJqQOlnk1r2U6ec3nHqE1KX2FsqJULOvNp7TyT1TThN8dPBQUpUg9jYtrCANM/s320/IMG_1260.JPG" width="240" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Frozen Kiwi Pops with Passion Fruit & Yogurt (see recipe below)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UL2shc2MvlKhUXnAL_KZC68m9_FsEo3SPkMV7KXOBbmydYI9QIRc_UyFQxo67NK6A2xQx_fyC9ILx-qQ3OkHEr1VjejqeqdeDLk5wPjgLrRdavemS4jhkUt5iiIwlWxvU0FodLNBdZI/s1600/photo2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UL2shc2MvlKhUXnAL_KZC68m9_FsEo3SPkMV7KXOBbmydYI9QIRc_UyFQxo67NK6A2xQx_fyC9ILx-qQ3OkHEr1VjejqeqdeDLk5wPjgLrRdavemS4jhkUt5iiIwlWxvU0FodLNBdZI/s320/photo2.JPG" width="216" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whole grain waffles topped with kiwi, banana, and honey:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05J5ToWcUc2RxZxJRMVo8QToVyYztTeOz8IY45phxGCVNb6-tJUHEoDNPKgKDox-7BXuJOHVI2DDOgZuQUTJ4LQ5Vp_bLuo-yIUVFoUN5okiKKCB-gYZ61KqXQ5hzByu54HY63IJgQlg/s1600/IMG_1276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05J5ToWcUc2RxZxJRMVo8QToVyYztTeOz8IY45phxGCVNb6-tJUHEoDNPKgKDox-7BXuJOHVI2DDOgZuQUTJ4LQ5Vp_bLuo-yIUVFoUN5okiKKCB-gYZ61KqXQ5hzByu54HY63IJgQlg/s320/IMG_1276.JPG" width="320" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yogurt topped with kiwi and dry cereal</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5eQwNCYURuuHlrjB98zcVwcfwEwWCExkBVhIhsykyR79dUrrsP-PdCt3RHu3U5KRYafm2j2768jmF-Y9BOeVoVwDXI-zSqVAgu3ueq8s1cJsmv6GxR78YFuIyK2fonBfGm6aGYY8mWuM/s1600/sliced+with+yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5eQwNCYURuuHlrjB98zcVwcfwEwWCExkBVhIhsykyR79dUrrsP-PdCt3RHu3U5KRYafm2j2768jmF-Y9BOeVoVwDXI-zSqVAgu3ueq8s1cJsmv6GxR78YFuIyK2fonBfGm6aGYY8mWuM/s320/sliced+with+yogurt.jpg" width="286" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"> </span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Recipes:</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<strong>White Chocolate, Kiwi & Mixed Berry Cobbler</strong> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For the filling:</span><br />
<strong><em><span style="font-family: Arial, Helvetica, sans-serif;"></span></em></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">10 Zespri kiwi’s, peeled and chopped</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup fresh or frozen berries (*if using frozen, first thaw
and drain excess liquid)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-spacerun: yes;"> </span>2 tablespoons lemon
juice</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup granulated sugar</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons cornstarch</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup all-purpose flour</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon salt</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">For the biscuits:</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup whole milk</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon vinegar</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 ½ teaspoons baking powder</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¾ teaspoon cinnamon</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon salt</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup sugar</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">8 tablespoons butter, cold and cut into cubes</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup white chocolate chips</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">For sprinkling:</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon sugar</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon cinnamon</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 425 degrees F.<span style="mso-spacerun: yes;"> </span>Spray a 9 x 13 baking dish with non-stick
spray.<span style="mso-spacerun: yes;"> </span>Combine all the filling
ingredients and pour into dish.<span style="mso-spacerun: yes;"> </span>Bake for
20 minutes.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">While the filling is cooking, prepare the biscuit
batter.<span style="mso-spacerun: yes;"> </span>Combine the milk and vinegar and
let sit 5 minutes to curdle.<span style="mso-spacerun: yes;"> </span>In a large
mixing bowl, sift together the flour, baking soda, salt, and cinnamon.<span style="mso-spacerun: yes;"> </span>Add sugar and stir to combine.<span style="mso-spacerun: yes;"> </span>Add the cold butter and cut into the dry
ingredients using your fingers or a pastry cutter until large crumbles
form.<span style="mso-spacerun: yes;"> </span>Add white chocolate and mix to
combine.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, combine the sugar and cinnamon to sprinkle
over the top.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Remove the pan from the oven and place large spoonfuls of
batter over the top of the hot fruit.<span style="mso-spacerun: yes;">
</span>Sprinkle top of batter with the cinnamon sugar.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Place back in the oven and cook for an additional 20 minutes
or until browned and bubbly.</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Let cool for 15 minutes and serve warm.
</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b><i><span style="font-family: Arial, Helvetica, sans-serif;"></span></i></b> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<b><i><span style="font-family: Arial, Helvetica, sans-serif;">Kiwi & Peach Smoothie</span></i></b></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 Zespri green kiwi, peeled & chopped</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 peaches, peed, pitted, & chopped</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 bananas</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¼ cup oats</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1-2 tablespoons honey</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">¾ cup skim milk</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">½ cup skimmed yogurt</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">Combine &<span style="mso-spacerun: yes;"> </span>blend
all ingredients in blender.<span style="mso-spacerun: yes;"> </span>Pour over
ice and drink immediately.<span style="mso-spacerun: yes;"> </span>Serves 2.</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
<i>Note: since this recipe contains 2 kiwi and serves 2
portions, I ate a sliced kiwi on the side in order to consume my 2 kiwi-daily
limit for the challenge!</i></span><br />
<i></i><span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<strong><em><span style="font-family: Arial, Helvetica, sans-serif;"></span></em></strong><br />
<strong><em><span style="font-family: Arial, Helvetica, sans-serif;">Frozen Kiwi Pops with Passion Fruit & Yogurt</span></em></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">4-5 peeled & coarsely chopped Kiwis</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¾ cup passion fruit pulp (you can sieve out the seeds if you
wish)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">¾ cup flavored fruit yogurt (I used strawberry)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">*quantities will vary depending on the size of your popsicle
maker</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Place chopped kiwis in a blender until smooth.<span style="mso-spacerun: yes;"> </span>Equally divide kiwi juice into the bottom of
the popsicle tray, filling each compartment half-way full.<span style="mso-spacerun: yes;"> </span>Freeze until semi-solid.<span style="mso-spacerun: yes;"> </span>Do not freeze completely or you won’t be able
to insert the popsicle stick.<span style="mso-spacerun: yes;"> </span>Remove
from freezer and pour in the passion fruit pulp.<span style="mso-spacerun: yes;"> </span>Fill compartment with pulp until it reaches
about ¾ full (including the kiwi juice).<span style="mso-spacerun: yes;">
</span>Place back into the freezer until the pulp is semi-solid.<span style="mso-spacerun: yes;"> </span>Remove from freezer and fill remainder of
compartment with yogurt.<span style="mso-spacerun: yes;"> </span>Place
sticks/base inside the popsicle and freeze until completely frozen.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq48ef3HT-IViJNQARwruLk592Tcd9mTTpaaDDGg_iuTlNVCtqffdLsdA48hWAPny24JQNctPnM3wOCTwdWh95hp5VqN9fjybRajPGHMWShchemDwUgGQvFvO66tbWQ29bE7a9a2ivEU/s1600/03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPq48ef3HT-IViJNQARwruLk592Tcd9mTTpaaDDGg_iuTlNVCtqffdLsdA48hWAPny24JQNctPnM3wOCTwdWh95hp5VqN9fjybRajPGHMWShchemDwUgGQvFvO66tbWQ29bE7a9a2ivEU/s320/03.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As for my experience, over the course of the 14 days I certainly felt like I had a boost of energy after inhaling my 2 kiwis in one shot. Word to the wise, try to avoid eating them at bedtime...I had a few nights where I was left wide awake after having a late night-kiwi snack. Best to consume at breakfast or for an afternoon pick-me-up. Also, being 8 months pregnant, I sure loved having all the additional fiber in my system...if you know what I mean mamas! Over-all I whole-heartily enjoyed the challenge. It was truly rewarding to know everyday I was putting something so full of nutrients, vitamins, and antioxidants in my system that wasn't too high in calories and was such a hug of love for my body. I will most certainly be adding kiwi's to my daily diet from now on, challenge or no challenge.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ready to register for the Zespri 14 Day Challenge? Visit the Zespri Arabia </span><a href="http://goo.gl/GpBds5" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Facebook</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> page for all the details. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTmZUnDkAAYKPHPXEX0ZQ1cdac3ZnKpW4S4yttj5-cbppNyhb1cmyETVby9Q0evmFQHWm8zbP97t89DCLlmp5c-iEI9ybRzyl1hVbvhL5Co351fXklA8S1bOucCEaUAYKq_n5jtc_XFc/s1600/3602_Zespri_green_1.0.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTmZUnDkAAYKPHPXEX0ZQ1cdac3ZnKpW4S4yttj5-cbppNyhb1cmyETVby9Q0evmFQHWm8zbP97t89DCLlmp5c-iEI9ybRzyl1hVbvhL5Co351fXklA8S1bOucCEaUAYKq_n5jtc_XFc/s320/3602_Zespri_green_1.0.jpg" width="294" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Good luck!!! </span></div>
</div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0tag:blogger.com,1999:blog-4214919777610343716.post-26142283651276855672013-09-12T00:25:00.000-07:002013-09-12T00:25:56.123-07:00Malted Mocha Cowboy Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuUiknLZVJyL2v9Hpjhh764VcGEgOTTvuJF2_DfMWQQPWQ50QJZyDlMRsgXQXwX6Gbi4jHDi31AzuSmfcU_slxBzKyJd9jgOBfhJU6PSw-iC5QdneEAJtlt_6K6E37-XDazEgyGukzS0/s1600/01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuUiknLZVJyL2v9Hpjhh764VcGEgOTTvuJF2_DfMWQQPWQ50QJZyDlMRsgXQXwX6Gbi4jHDi31AzuSmfcU_slxBzKyJd9jgOBfhJU6PSw-iC5QdneEAJtlt_6K6E37-XDazEgyGukzS0/s400/01.jpg" width="327" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Yeeeee-haw y’all it’s Cowboy Cookie Time.<span style="mso-spacerun: yes;"> </span>This was actually the first time I ever made
Cowboy Cookies or even tasted them for that matter.<span style="mso-spacerun: yes;"> </span>I did a bit of research on the origin of the
cookie, because let’s face it, the name doesn’t give too much away. I kept bumping into dead-ends…seems all
other bloggers, cook book authors, and even my holy-grail Martha Stewart couldn’t
give a straight forward explanation on the name of these chewy lil’ cowboys. <span style="mso-spacerun: yes;"> </span>Some say the name was derived simply from the
fact that these cookies are super hearty, enough to keep a cowboy’s tummy
satisfied over a long haul.<span style="mso-spacerun: yes;"> </span>Gotta keep
that giddy-up a going.</span></div>
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<span style="font-family: Verdana, sans-serif;">But what is really important here to understand is that these
cookies offer a multitude of textures and flavors.<span style="mso-spacerun: yes;"> </span>Every bite will keep you guessing.<span style="mso-spacerun: yes;"> </span>Seriously my husband went through one cookie
with about 5 different <i>mmm’s</i> and followed up with <i>what was in that
bite, it’s soooo good</i> and <i>wow it’s soooo chewy</i>.<span style="mso-spacerun: yes;"> </span>You know you’re onto something when your
husband gives at least one comment other than, <i>yes they are good, quit
asking me</i>.</span></div>
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<span style="font-family: Verdana, sans-serif;">I decided to add chocolate malted milk powder to these
cookies because I feel it’s one of those ingredients that you can never quite
put your finger on, but you know something interesting is going on.<span style="mso-spacerun: yes;"> </span>It’s like adding salt to baked goods.<span style="mso-spacerun: yes;"> </span>It’s a flavor that’s pretty much undetectable
but just makes everything better.</span></div>
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<span style="font-family: Verdana, sans-serif;">Typically these cookies call for chocolate chips but I have
a plethora of chocolate candies in the house that had to be used up, otherwise
they’d go down the hatch (aka eaten during endless re-runs of American
Pickers).<span style="mso-spacerun: yes;"> </span>I used a combo of Whoopers and
Galaxy Minstrels (a big chocolate button, similar to an m&m, but doubled
in size). </span></div>
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<span style="font-family: Verdana, sans-serif;">Lastly, to wrap things up I’m really sorry I <i>have </i>to
share this.<span style="mso-spacerun: yes;"> </span>I’m from Vegas and this was
always my favorite hillbilly bumper sticker around town. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcPgqHDAXRakeh_wI9cBmxKcALiw-aKUDqyZN__hjTfBfcFFgFI1mmeGYrjvuiIPu4mMlBjjJu-N2OizRryOjAJ9e_2A9qtCUGyP_SzCORcxbpZiIpiKU752do1mHK7Xy4D39r-mBL6w/s1600/save+a+horse.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcPgqHDAXRakeh_wI9cBmxKcALiw-aKUDqyZN__hjTfBfcFFgFI1mmeGYrjvuiIPu4mMlBjjJu-N2OizRryOjAJ9e_2A9qtCUGyP_SzCORcxbpZiIpiKU752do1mHK7Xy4D39r-mBL6w/s1600/save+a+horse.png" /></span></a></div>
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<o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p></div>
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<o:p></o:p><span style="font-family: Verdana, sans-serif;">Giddy up and enjoy!<span style="mso-spacerun: yes;"> </span>The
<span style="mso-spacerun: yes;"> </span>cookies I mean…not a cowboy.<span style="mso-spacerun: yes;"> </span>Well, whatever you’re into…enjoy.<strong><span style="font-size: large;">
</span></strong></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Malted Mocha Cowboy Cookies</strong></span></div>
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<span style="font-family: Verdana, sans-serif;">Makes about 36 cookies</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/malted-mocha-cowboy-cookies?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">Printable version</a></span><o:p><strong><span style="font-family: Verdana, sans-serif;"> </span></strong></o:p></div>
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<strong><span style="font-family: Verdana, sans-serif;">
</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">Ingredients:</span></strong><br />
<strong><span style="font-family: Verdana;"></span></strong> </div>
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<span style="font-family: Verdana, sans-serif;">1 ¾ cups all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">½ teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">2 teaspoons cornstarch</span></div>
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<span style="font-family: Verdana, sans-serif;">½ cup chocolate malted milk powder (plain is also fine) *I used
<a href="http://www.waitrose.com/webapp/wcs/stores/servlet/ProductView-10317-10001-13561-Horlicks+light+malt+chocolate.html?storeId=10317" target="_blank">Horlicks</a> brand</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tablespoon instant espresso powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 ½ cup rolled oats</span></div>
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<span style="font-family: Verdana, sans-serif;">7 ounces (1 ¾ sticks) unsalted butter, cool but not cold, cut into
small cubes</span></div>
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<span style="font-family: Verdana, sans-serif;">¾ cup granulated sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup brown sugar, firmly packed</span></div>
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<span style="font-family: Verdana, sans-serif;">2 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups chocolate chips (or try m&m’s, Whoopers, Galaxy Minstrels,
or try a combination of them all.<span style="mso-spacerun: yes;"> </span><i>*If
you end up using the Whoppers and Minstrels as I did, be sure to chop them in
half first</i>)</span></div>
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<span style="font-family: Verdana, sans-serif;">¾ cup thin salty pretzels (about 1.5 ounces) broken into tiny pieces,
but not crushed into dust)</span></div>
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<strong><span style="font-family: Verdana, sans-serif;">Directions</span></strong></div>
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<span style="font-family: Verdana, sans-serif;">In a medium sized bowl sift together the flour, baking soda, baking
powder, salt, cornstarch, malted milk powder, and instant espresso.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUgNRUZbk9xcHplEhaQpiW1dKb1A3pejDeXVpIcCN0V-Ipa5d-XWPMCZamxbEfbH8MM9gw3asN-Z7k8yamPFjzoghLbkMUvyZbR4hhAnjd1rERVW9uiTO0Fl4eHS7X1PCAw0lC9Ot0WU/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUgNRUZbk9xcHplEhaQpiW1dKb1A3pejDeXVpIcCN0V-Ipa5d-XWPMCZamxbEfbH8MM9gw3asN-Z7k8yamPFjzoghLbkMUvyZbR4hhAnjd1rERVW9uiTO0Fl4eHS7X1PCAw0lC9Ot0WU/s320/1.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><o:p> </o:p>Add the oats and whisk to combine.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_w95mhSZJ80jhFgppvTxq-GZDl5sb_DGqsqKipSdnq0GFOul1tnMZZUrMLk5WO69l3lzcNQyWeQNTEX4pAxRvjnq663fKwPSEw-j0VwiZ3YprGLQCnHhmUr_eaDG4jWFdWYg4SuX2kc/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_w95mhSZJ80jhFgppvTxq-GZDl5sb_DGqsqKipSdnq0GFOul1tnMZZUrMLk5WO69l3lzcNQyWeQNTEX4pAxRvjnq663fKwPSEw-j0VwiZ3YprGLQCnHhmUr_eaDG4jWFdWYg4SuX2kc/s320/2.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">In the bowl of a stand-up mixer, beat the butter and sugars until
smooth and creamy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuRSLmMbxJEX4t5awcIJHRYBhB5n9wrK5dE0MjJoQw8iQAHQoyyRcqTrsBjqo_qyRm3Jywat5OYJHdkQaemxFbgheEstM412DUNvgUcCwqw_D9vHIuFmBGyVD4X3SwuPnBaVkBcG6-4A/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuRSLmMbxJEX4t5awcIJHRYBhB5n9wrK5dE0MjJoQw8iQAHQoyyRcqTrsBjqo_qyRm3Jywat5OYJHdkQaemxFbgheEstM412DUNvgUcCwqw_D9vHIuFmBGyVD4X3SwuPnBaVkBcG6-4A/s320/3.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add the eggs and
vanilla and beat until mixture is light and fluffy.<span style="mso-spacerun: yes;"> </span>Scrape down the sides of the bowl and mix
again for about 10 seconds.<o:p> </o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">Add half of the dry
ingredients and mix for about 15 seconds.<span style="mso-spacerun: yes;">
</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSXc1d7n77dNiIDPnGnf-f8ElhnNpDa4rccYFZJ_QFT1K3_x2fK7aDLukRUuHP-NpILUiVYlKcZxqqs6mQPKLRiEUrXUKA08ZU-UWDHTK2fU9Zyn0sj9lhJsATKWgVSErXnipc6PN3YU/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSXc1d7n77dNiIDPnGnf-f8ElhnNpDa4rccYFZJ_QFT1K3_x2fK7aDLukRUuHP-NpILUiVYlKcZxqqs6mQPKLRiEUrXUKA08ZU-UWDHTK2fU9Zyn0sj9lhJsATKWgVSErXnipc6PN3YU/s320/5.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add the remaining dry ingredients and mix
until just incorporated.<span style="mso-spacerun: yes;"> </span>Do not
over-mix.<span style="mso-spacerun: yes;"> </span>Scrape down the sides of the
bowl and add the chocolate chips and ½ cup of the pretzel pieces.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3n5YhovhQUYGMPR8hx_ZxUhSHBn-zCyOMrj9k-7RLBN-ZKsa3kJIDUWBJXtKRUVPDWHtXH9DcMF4-VNYj0-cYbgGSfFw-My6wcgArFksubJhMt7OQIZzuDeDpbmD15GzdjASh5TB5NF4/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3n5YhovhQUYGMPR8hx_ZxUhSHBn-zCyOMrj9k-7RLBN-ZKsa3kJIDUWBJXtKRUVPDWHtXH9DcMF4-VNYj0-cYbgGSfFw-My6wcgArFksubJhMt7OQIZzuDeDpbmD15GzdjASh5TB5NF4/s320/6.JPG" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE5i-uQ1h7l-qWgpWaOJ8cdPFHbZKFMjHLyVqULqfzHtThhur9hXRG1IJZmYcLoxSgkR5zj-ou6T-CjzCg8F1hgD6dt_DrTDcrjpA5mMvc7Et2hy6tOlj7kmplHD_2WnCN00ZA-ThS38/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKE5i-uQ1h7l-qWgpWaOJ8cdPFHbZKFMjHLyVqULqfzHtThhur9hXRG1IJZmYcLoxSgkR5zj-ou6T-CjzCg8F1hgD6dt_DrTDcrjpA5mMvc7Et2hy6tOlj7kmplHD_2WnCN00ZA-ThS38/s320/7.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Cover the bowl tightly with plastic wrap and refrigerate for 4 hours.</span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.<span style="mso-spacerun: yes;">
</span>Line two baking sheets with parchment paper.<span style="mso-spacerun: yes;"> </span>Use a small ice cream scoop to scoop out
dough into 2 tablespoon-sized balls.<span style="mso-spacerun: yes;">
</span>Place balls on prepared sheets, about one inch apart.<span style="mso-spacerun: yes;"> </span>Sprinkle remaining pretzels over the dough
balls and gently press the pieces into the dough. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A0IO_FTy8KLYvfXmiCOvUVKZmEclmuCbiAQc-FIzKOnwaRVT2eT-Oxivw5mu1fp0gEbz1V3gAWG2C1n0YfO_a5Y8DWtBjMsP4Mpg-5ML3bs4HQvj97fFdmu0tpNADe9e-lEmyKONVCA/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6A0IO_FTy8KLYvfXmiCOvUVKZmEclmuCbiAQc-FIzKOnwaRVT2eT-Oxivw5mu1fp0gEbz1V3gAWG2C1n0YfO_a5Y8DWtBjMsP4Mpg-5ML3bs4HQvj97fFdmu0tpNADe9e-lEmyKONVCA/s320/8.JPG" width="320" /></span></a></div>
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<o:p><em><span style="font-family: Verdana, sans-serif;">*I added some additional chopped candy into the tops of the cookies as I noticed when the cookies baked, the chocolate settled into the cookie and went missing. If you want the tops of your cookies to have nice chunks of chocolate popping out you may want to do the same, even if you're using chocolate chips.</span></em></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbhkEnCXoYHhOsAtR58feSKWxocRbqqxTeRa1DUMrLtQYCJByp3fAkGqIYOw7HXY_Q9UCmUdLti8dxtkdpL1rfDoKs-Xb8F6KI3CXMIr4EseX5NJEB0fWICj4XKotE7UqNrnRj-RibZs/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEbhkEnCXoYHhOsAtR58feSKWxocRbqqxTeRa1DUMrLtQYCJByp3fAkGqIYOw7HXY_Q9UCmUdLti8dxtkdpL1rfDoKs-Xb8F6KI3CXMIr4EseX5NJEB0fWICj4XKotE7UqNrnRj-RibZs/s320/9.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Bake 11-13 minutes or until edges look firm (center will looks slightly
chewy, this is okay).<span style="mso-spacerun: yes;"> </span>Place pan on a
wire rack to cool for about 10 minutes; use a spatula to transfer the cookies
to the rack to cool completely.<span style="mso-spacerun: yes;"> </span>Store in
an air-tight container for up to 3 days.<span style="mso-spacerun: yes;"> </span> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jYybFWr_U-FgAtqAk-7CQ4_Pf2LHZ5aNfIDmCazAdxk0MBJTYBvgURbPGx_4r-j5MfhyphenhyphenGBVNA4XHl6IyaGihwwjap3NR-KcfPcsr1jzvvWMoPsxOl_EiEpSuOpj8OD-LxSbaSTTyQ3g/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jYybFWr_U-FgAtqAk-7CQ4_Pf2LHZ5aNfIDmCazAdxk0MBJTYBvgURbPGx_4r-j5MfhyphenhyphenGBVNA4XHl6IyaGihwwjap3NR-KcfPcsr1jzvvWMoPsxOl_EiEpSuOpj8OD-LxSbaSTTyQ3g/s320/10.JPG" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCL1mW7MR8oADEiUXX8nRhO0H48asmTZLvKpkfZpvgSeRDe-lJ_0YLuQ2UmVwhZOSNAAsZwakjgoyMOfCvcg-1a7JZuDg_gQil570c2Xu0LkS_h2kpt-aUqH6e0z3wbZpPNOZ3YD9Sro/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBCL1mW7MR8oADEiUXX8nRhO0H48asmTZLvKpkfZpvgSeRDe-lJ_0YLuQ2UmVwhZOSNAAsZwakjgoyMOfCvcg-1a7JZuDg_gQil570c2Xu0LkS_h2kpt-aUqH6e0z3wbZpPNOZ3YD9Sro/s320/01.jpg" width="262" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Recipe adapted from <a href="http://bakednyc.com/books/baked-explorations/" target="_blank">Baked Explorations</a> by Matt Lewis & Renato
Poliafito</span></div>
Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com1tag:blogger.com,1999:blog-4214919777610343716.post-91776538987771240852013-09-05T06:20:00.000-07:002013-09-05T06:29:02.437-07:00Pumpkin Cheesecake Bars with Chocolate & Pecan Cinnamon Streusel<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjflQuknct6Q39f00vm4dCWDRA8kGxPD2lEAS2sNRXuKjOuMsWtygzFu7F0Ci9ShFzI6loOsE_J-JO7DxpVNL0Jc4OUKTmqG9G8rX4Yw0Q-DnwT9UdGtWxrPbjG9vkWhNjozoKzJviGzY/s400/01.jpg" width="400" /></span></div>
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<span style="font-family: Verdana, sans-serif;">As we slowly turn the corner into fall (well not here in
Dubai, it’s still about a million degrees out…in the shade) it’s finally that
time of year to dust off our pumpkin recipes.<span style="mso-spacerun: yes;">
</span>What is it with bakers and pumpkin recipes in the fall?<span style="mso-spacerun: yes;"> </span>Especially considering that pretty much ALL
of us use canned pumpkin in our recipes, which hello! is available all year
round!<span style="mso-spacerun: yes;"> </span></span><br />
<span style="mso-spacerun: yes;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
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<span style="font-family: Verdana, sans-serif;">I guess it’s all about getting into the season and nostalgia
of flavors we remember from our childhood.<span style="mso-spacerun: yes;">
</span>As a kid I remember my mom baking plenty of pumpkin recipes in the fall,
so as a mother now myself, it just seems like the honorary thing to do. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Verdana, sans-serif;">And don’t ever let any hoity-toity diva tell you there is
something wrong with using canned pumpkin (seriously hoity-toity is an actual
word…as in THE </span><a href="http://www.merriam-webster.com/dictionary/hoity-toity" target="_blank"><span style="font-family: Verdana, sans-serif;">dictionary</span></a><span style="font-family: Verdana, sans-serif;"> lol).<span style="mso-spacerun: yes;"> </span>Martha
Stewart uses it and so does Ina Garten.<span style="mso-spacerun: yes;">
</span>In fact, I was watching Ina whip up some purdy-pumpkin treat and she
said specifically ‘using canned pumpkin for baking is MUCH better than hacking
up one from the garden and trying to grind it down to a consistent pulp’ or you
know, she said something to the effect of that anyway.<span style="mso-spacerun: yes;"> </span>Look, canned pumpkin will always have the
perfect texture, taste, and correct consistency for baking.<span style="mso-spacerun: yes;"> </span>Save your pretty garden versions for jack o’ lantern’s
or better yet, chillin' beer.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="mso-spacerun: yes;"></span></span><span style="mso-spacerun: yes;"><span style="font-family: Verdana, sans-serif;"> </span></span><o:p><span style="font-family: Verdana, sans-serif;"> </span></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_ypy4HqPjEdN4YFb7DgPs5fRhIrfXlq1Uz6EXtASFBQDvvORIZQs9fJuuVpQOyDCt2SQv_ORmytSMl5Mlox4UnXSkhRXBjG3Z5Dtyn0xElDb1Cc968_yPwfdaM44Vlzda7GY8a3HJfs/s1600/pumpkin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_ypy4HqPjEdN4YFb7DgPs5fRhIrfXlq1Uz6EXtASFBQDvvORIZQs9fJuuVpQOyDCt2SQv_ORmytSMl5Mlox4UnXSkhRXBjG3Z5Dtyn0xElDb1Cc968_yPwfdaM44Vlzda7GY8a3HJfs/s1600/pumpkin.jpg" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Happy Fall!</span></div>
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<strong><span style="font-family: Verdana, sans-serif; font-size: large;">Pumpkin Cheesecake Bars with Chocolate & Pecan Cinnamon Streusel</span></strong></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">makes 9 large or 16 skinny-person size bars</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><a href="https://sites.google.com/site/pastryschooldiaries/pumpkin-cheesecake-bars-with-chocolate-pecan-cinnamon-streusel?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">printable version</a></span></div>
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<b><span style="font-family: Verdana, sans-serif;"></span></b> </div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients</span></b></div>
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<strong><span style="font-family: Verdana, sans-serif;"></span></strong> </div>
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<b><span style="font-family: Verdana, sans-serif;">For the Crust:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 cup all-purpose flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ cup rolled oats</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">4 ounces butter, melted</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ teaspoon salt</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ teaspoon cinnamon</span></div>
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<b><span style="font-family: Verdana, sans-serif;">For the Filling:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">1 cup canned pumpkin</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup cream cheese, room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">2 eggs, room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">3 tablespoons all-purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">¾ cup brown sugar</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ teaspoon salt</span></div>
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<span style="font-family: Verdana, sans-serif;">1 teaspoon cinnamon</span></div>
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<span style="font-family: Verdana, sans-serif;">½ teaspoon nutmeg</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">¼ teaspoon cloves</span></div>
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<span style="font-family: Verdana, sans-serif;">¼ teaspoon ginger</span></div>
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<b><span style="font-family: Verdana, sans-serif;">For the Streusel:</span></b></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup all-purpose flour</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">¼ cup pecans, toasted and chopped</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">½ teaspoon cinnamon</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">¼ teaspoon nutmeg</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">2 ounces butter, cold and cut into small chunks</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">¾ cup chocolate chips</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<strong><span style="font-family: Verdana, sans-serif;">Directions:</span></strong></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees F.<span style="mso-spacerun: yes;"> </span>Combine all of the crust ingredients in a
medium sized bowl.<span style="mso-spacerun: yes;"> </span>
</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1C4PQDlfGu_LXBJRZLHidQc_7qwIF9-nY6zCtE08c6AkDJeHTC0w73-utpUT6HBQjV99cx2EQXqvtSMPhqgAAMMgl3G_iRhBDsv_5Zz2j7gJxMvHvZofEYxN2sWDmpEJBtoC7n6Kvqas/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1C4PQDlfGu_LXBJRZLHidQc_7qwIF9-nY6zCtE08c6AkDJeHTC0w73-utpUT6HBQjV99cx2EQXqvtSMPhqgAAMMgl3G_iRhBDsv_5Zz2j7gJxMvHvZofEYxN2sWDmpEJBtoC7n6Kvqas/s320/1.JPG" width="320" /></span></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Combine mixture with the back of a fork until crumbly.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div>
<span style="mso-spacerun: yes;"></span><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWmh8hS8RLsZ6sREDlafCMYUVjtNLKtvLvEKK5I_JD1j8E-4wpfaiplttzdEcvnbW3TGeEBetNuxCVlSMxnkDtoBck-fYuutYaIJ03Bft0Obl2y3NZw4Wda8lZsKURxF87WTh-neeu1k/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWmh8hS8RLsZ6sREDlafCMYUVjtNLKtvLvEKK5I_JD1j8E-4wpfaiplttzdEcvnbW3TGeEBetNuxCVlSMxnkDtoBck-fYuutYaIJ03Bft0Obl2y3NZw4Wda8lZsKURxF87WTh-neeu1k/s320/2.JPG" width="320" /></span></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Press into a 9x9 inch pan and bake for 15 minutes.<span style="mso-spacerun: yes;"></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYo1SjzK7wK8dI6PXT79nB30ybYwRwixzV8alIWTNPvpR8TPIxIDKSFwsfof_2vAzecX_ux6xvYy4lDuMELECfMoRKx84Z9AJxz7CF6YpKBk6OTizfQOZT7K8AITGt7squpSTvpiA3HPk/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYo1SjzK7wK8dI6PXT79nB30ybYwRwixzV8alIWTNPvpR8TPIxIDKSFwsfof_2vAzecX_ux6xvYy4lDuMELECfMoRKx84Z9AJxz7CF6YpKBk6OTizfQOZT7K8AITGt7squpSTvpiA3HPk/s320/3.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<span style="font-family: Verdana, sans-serif;">
While the crust is baking, combine all of the filling
ingredients in the bowl of a stand up mixer (hand mixer is also fine) and mix
on medium speed for about 1-2 minutes; set aside.
</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkPQ8wBAvIb4CicPAyt0SizwU32U4r1XDfGv3qll9aSf6AdZIsBxslWlh2Qg-iCt3zpzeJYse5gDf_kv-GehbL0ejphTPhDD2TYDcTOq7Lpq7sPta1H1TaM-RtkyCJ2NYlpY8KGhTW_8/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHkPQ8wBAvIb4CicPAyt0SizwU32U4r1XDfGv3qll9aSf6AdZIsBxslWlh2Qg-iCt3zpzeJYse5gDf_kv-GehbL0ejphTPhDD2TYDcTOq7Lpq7sPta1H1TaM-RtkyCJ2NYlpY8KGhTW_8/s320/4.JPG" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbx_OeCJ3vl8YEYYM8Eh5PLEEgRqv6d6ZsnHVqHvYERRVcE_fHqmbUfzVGqZMvgSHVF1rxlbhB0Nk6Hjaq5YbwdPb_tuXOI92LiwvU4uqyclzCeZyyRnnqXz93m5RKmzNEoS3TTVECT2Y/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbx_OeCJ3vl8YEYYM8Eh5PLEEgRqv6d6ZsnHVqHvYERRVcE_fHqmbUfzVGqZMvgSHVF1rxlbhB0Nk6Hjaq5YbwdPb_tuXOI92LiwvU4uqyclzCeZyyRnnqXz93m5RKmzNEoS3TTVECT2Y/s320/5.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">
Combine all of the streusel ingredients in a medium bowl.<span style="mso-spacerun: yes;"> Use </span>your fingers or a
pastry cutter to combine the ingredients until the mixture is crumbly.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAW0Frem6GrrlMiGQIXet-PYHBbiY7t50MqQe9CmMx7clwdlwuLmms49pgXesZ8S2OZijPLy41Nciujdc43nSZQiDDhttPUdlywgyazfaMx61x_lhQBuniufWerCI7dCIe7-TMmt-XQNw/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAW0Frem6GrrlMiGQIXet-PYHBbiY7t50MqQe9CmMx7clwdlwuLmms49pgXesZ8S2OZijPLy41Nciujdc43nSZQiDDhttPUdlywgyazfaMx61x_lhQBuniufWerCI7dCIe7-TMmt-XQNw/s320/6.JPG" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvoJUeK1VYqHp9nwZs66jHHbMwKZv1mSyERKEUzFQQXj5gcDtvmzDzAMW3nAfKzFWl4Y7qIbjUx0xChS_u0f4XUdtA3Bdm6hKPPjtwGrQBDixPIAyguycGrDtI-rvGqU3emz183wYQOs/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilvoJUeK1VYqHp9nwZs66jHHbMwKZv1mSyERKEUzFQQXj5gcDtvmzDzAMW3nAfKzFWl4Y7qIbjUx0xChS_u0f4XUdtA3Bdm6hKPPjtwGrQBDixPIAyguycGrDtI-rvGqU3emz183wYQOs/s320/7.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">Once the crust has
finished baking, remove from oven.<span style="mso-spacerun: yes;"> </span>Pour
filling mixture over the hot crust.<span style="mso-spacerun: yes;"> </span></span></span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5oX4qbF2n7gUhABTACxtG1WwH1mZbYRcINTELgHuqrTMcJpFtU9A4irowBUp_e0cRlJJMTRql31eZ4Q8LgZQhH1uPfqnexBZAy6nWM0lYWw6V3aTKkEUEf5cA8iIXYFY8VVMyDWtZYo/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP5oX4qbF2n7gUhABTACxtG1WwH1mZbYRcINTELgHuqrTMcJpFtU9A4irowBUp_e0cRlJJMTRql31eZ4Q8LgZQhH1uPfqnexBZAy6nWM0lYWw6V3aTKkEUEf5cA8iIXYFY8VVMyDWtZYo/s320/8.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Place chocolate chips in a small bowl. Mix with about 2 teaspoons of flour. </span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JYPYtOhuJyjPkg8if0dAFsuPu9GzfP-zbyGk1aHchD0_cVYljLXrRBRjchiys9kWli_6f7SmfqZ250nDvNb5QOK9lARffeSO34pgpWZVrDbV33iRkxM6vA9kTqdzw8hn1j7QzBZqRYU/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JYPYtOhuJyjPkg8if0dAFsuPu9GzfP-zbyGk1aHchD0_cVYljLXrRBRjchiys9kWli_6f7SmfqZ250nDvNb5QOK9lARffeSO34pgpWZVrDbV33iRkxM6vA9kTqdzw8hn1j7QzBZqRYU/s320/9.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Transfer chips to a sieve and shake off any excess flour. This step ensures the chocolate won't sink to the bottom of the bars.</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM68_BAw_NEXpJbw6v6WXMqkcg0SdzesNiNhfhBambactWYczroUVNm2eTYGjzzqDekZwxUGeWa8M78MfDmnCw81b9irXIlCXV7d6oXuQIOk2XFBJm0yzp6XXLviekRh2MiaxrWDc9x4/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM68_BAw_NEXpJbw6v6WXMqkcg0SdzesNiNhfhBambactWYczroUVNm2eTYGjzzqDekZwxUGeWa8M78MfDmnCw81b9irXIlCXV7d6oXuQIOk2XFBJm0yzp6XXLviekRh2MiaxrWDc9x4/s320/10.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">
Sprinkle chocolate chips evenly over the filling.<span style="mso-spacerun: yes;"> </span></span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJE1ngc4p2NEYUap4igTvpUVFCeudUFpI8wRHlmDsv9U4Y9BWF6JztWOE2BcHV4LpZXRoV3opWMI2IP7IbUsSZxk7SBrocrLtl4Msm-Slp_Bp21bI3Xlb8q44sAsvMfFJvUih4rIdtUc/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJE1ngc4p2NEYUap4igTvpUVFCeudUFpI8wRHlmDsv9U4Y9BWF6JztWOE2BcHV4LpZXRoV3opWMI2IP7IbUsSZxk7SBrocrLtl4Msm-Slp_Bp21bI3Xlb8q44sAsvMfFJvUih4rIdtUc/s320/11.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Using your fingers, gently break apart the streusel crumbles evenly over the chocolate chips to create an even layer.</span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWlmtebCz7Htr8tR-1glkeEWiUWaP1TsSjLyqWuR20GunQR8BQe10m1bFdp6CUg9tjMLabyljnjO3ILilLGy8pbQwvZDMySdk7085pjbwh2w-r6RFjog9eiRCfTigh7DtY9xyHfb-4Io/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWlmtebCz7Htr8tR-1glkeEWiUWaP1TsSjLyqWuR20GunQR8BQe10m1bFdp6CUg9tjMLabyljnjO3ILilLGy8pbQwvZDMySdk7085pjbwh2w-r6RFjog9eiRCfTigh7DtY9xyHfb-4Io/s320/12.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">Bake for 30-35
minutes until streusel is set.<span style="mso-spacerun: yes;"> </span>Let cool
completely on wire rack.<span style="mso-spacerun: yes;"> </span></span></span></div>
<span style="font-family: Verdana, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs04eBt6LadJ0w4UefCrGxN7x3VX5xP85d55qsh-SKoVES8XzTpCdW96uOpEhOzJZmR7JnJ3tC4veiPF56XQjiDYV3J4uxWZOFxiziRwjwh_ayJv_czHyk5i92mnhax-o4P1Y9WMG28GY/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs04eBt6LadJ0w4UefCrGxN7x3VX5xP85d55qsh-SKoVES8XzTpCdW96uOpEhOzJZmR7JnJ3tC4veiPF56XQjiDYV3J4uxWZOFxiziRwjwh_ayJv_czHyk5i92mnhax-o4P1Y9WMG28GY/s320/13.JPG" width="320" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;">Bars are best served
cold.<span style="mso-spacerun: yes;"> </span>Garnish with a dollop of whipped
cream and dust with cinnamon.<span style="mso-spacerun: yes;"> </span>Enjoy!</span></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_ZdmZYjtDXThzQg0NyPoGW9YHXqzAflNuXv4pw_6-PChrL1EKGn1-mpSRJHFh9TCFKTWhWSHMridUrzZR7ipQj2E2D_dcpWviR7jH_s1cmA73uJoADJM_l1gAg_hosScCJwgPnhwSps/s1600/01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_ZdmZYjtDXThzQg0NyPoGW9YHXqzAflNuXv4pw_6-PChrL1EKGn1-mpSRJHFh9TCFKTWhWSHMridUrzZR7ipQj2E2D_dcpWviR7jH_s1cmA73uJoADJM_l1gAg_hosScCJwgPnhwSps/s320/01.jpg" width="320" /></span></a></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Arial; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Verdana, sans-serif;"></span></span><br />Anonymoushttp://www.blogger.com/profile/06086353687166821851noreply@blogger.com0